8eablue corn taco shells, gluten-freeGarden of Eatin'
Topping
1cupgoat milk cheesegrated
1/4cupcilantro, freshminced
1/4cupscallionsminced
1cuptomatoeschopped
1eaavocadosliced
2cupslettuceshredded
1cupsalsastore-bought, gluten-free
Instructions
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. When oil is hot, add garlic, onion, bell pepper, cumin, oregano, and black pepper and saute until softened, about 5 minutes.
Remove from pan and set aside. Heat remaining tablespoon oil in the same skillet over medium-high heat. When the oil is hot, add diced chicken and saute until tender, about 5-10 minutes.
Add sauteed vegetables to cooked chicken and cook until heated through.
Warm tacos in the oven or if using tortillas, use tongs to heat them directly over a gas burner, turning once until softened and puffed up.
Spoon chicken and vegetable mixture into tacos or onto tortillas, dividing evenly. Top with grated cheese, cilantro, scallions, tomatoes, avocado, and lettuce. Serve salsa on the side.