Tacos - Not Just for Tuesday!
Corrine Pahler is a 30-something, trend-loving foodie, born and raised in beautiful California. When she’s not overseeing major marketing campaigns, working with the press or attending trade shows in her day job, you can find her enjoying the California sunshine and dreaming of her next big trip around the world.
It’s my favorite time of the year – Fall! That means soul warming stews, cozy sweaters, and hot cocoa with friends. Taco Tuesday, which is always a staple in my life no matter what time of year, feels even more like a treat during the fall and winter months. And while I’d love to go to my local haunt of a Mexican restaurant for Taco Tuesday each week, that’s just not possible or in-line with my hectic work schedule and budget. So that brings me to tacos a la home!
Not only are tacos a great go-to meal, but they also make great leftovers for lunches! Grilled chicken tacos are always a family favorite, and are just as delicious the next day. Just add all your favorite toppings, fixings and leave room for seconds because who really eats only one taco?!
Ingredients:
- (4) large boneless skinless chicken breasts
- (1) pack of street style corn or flour tortillas
- For seasoning:
- (1) tablespoon chili powder
- (½) teaspoon garlic powder
- (¼) teaspoon onion powder
- (¼) teaspoon crushed red pepper flakes
- (½) teaspoon dried oregano
- (½) teaspoon paprika
- (1½) teaspoons ground cumin
- (1) teaspoon sea salt
- (1) teaspoon black pepper
Add your favorite toppings and sides (listed below)
Directions:
- Mix all taco seasoning ingredients together in a bowl.
- Grill chicken breasts at 400-425 degrees for about 5-6 minutes on each side.
- Once your chicken is grilled to perfection, cut it into thin slices and place in a large skillet.
- Add your chicken taco seasoning.
- Allow the seasoning to simmer as you prep your other toppings and fixings.
- Pull the chicken off the skillet after 4 minutes.
Serve up your tacos with all the best toppings and sides! I prefer black beans and Mexican rice with my chicken tacos.
Top with your favorites:
- Shredded Cheese
- Sour Cream
- Guacamole
- Salsa
- Corn
- Lettuce or Cabbage
- Tomatoes
- Onions
- Cilantro
After all the ingredients have cooled with no steam releasing, pack up a portion for lunch the next day. Place the beans in its own compartment to prevent juices from softening any other ingredients. There’s no better way to make your mouth water than knowing that there are tacos waiting for you in your lunchbox. Happy eating!
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