Happy Hump Day!
I try to do "Taco Tuesday" at my house each week. Which basically means some form of Tex-Mex, chips and salsa and avocado are involved! This is one of our favorite taco recipes!! It's super easy and healthy...and....it utilizes the poached chicken method from last week! I love how simple it is--very few ingredients, so it can be easily whipped up on a busy weeknight (which I have done several times)!
Chicken and Spinach Tacos
2 cups of shredded, poached chicken--click here for the method
1/2 packet low sodium taco seasoning
1 1/2 cups of your favorite salsa (fresh is great if you have it--i tend to use just the regular jar salsa)
1 cup of frozen, chopped spinach (thawed)
1/2 cup water
1-2 cups of your favorite cheese (sharp cheddar and pepperjack are our faves)
6 "stand and stuff" taco shells
- Preheat oven to 300. Place taco shells in preheated oven for about 2 minutes or until barely crisp.
- Place shredded chicken, taco seasoning, salsa, spinach and water into a large skillet and simmer until flavors are combined (about 5 minutes).
- Spoon chicken mixture into warm taco shells and top with cheese.
- Place tacos back in the oven for about 5 more minutes or until cheese is melted (if you leave them in too long the bottoms will get soggy). You can also put them under a 450 degree broiler for a minute or so.
Done! You can eat them as-is or top with additional salsa, sour cream or avocado. I love to serve this along side black beans and chips and salsa! Such an easy, easy meal....especially if you have the poached chicken on hand.
Ole to Taco Tuesday!
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