How To Make The Best Chicken Tacos
I've said it before and I'll say it again: It's hard to cook in college! You'll be proud to hear, however, that I'm getting really good at grilling up some chicken. Matt and I grill about three chicken breasts per week. Now that it's getting easier to gauge what we'll eat and how much we'll eat, it's fairly easy for me to take to Pinterest and find some recipes.
But we've found that our favorite recipes have been located on the back of the spice packet.
Lately, one of our favorite meals has been the chicken taco (we got sick of regular old beef tacos pretty quick). If you know me, you know I am a street taco lover, and no matter how hard I tried, my homemade ones would never suffice. This recipe isn't really a street taco, but it is something that Matt and I both absolutely love.
I put together a video for you to see how I make it! Below is also a list of ingredients, so be sure to check it out if you're interested, and leave a comment if you tried it!
For the chicken:
1 chicken breast (remember we're only two people, so add more if you're a family of four!)
Grill Mates Smoky Habanero Marinade Mix (we've also tried Baja Citrus in the past, which was super good, too!)
For the rice:
Chopped white onion
Salsa of your choice (we used On the Border)
Mushrooms (Okay, hear me out: We had these mushrooms in the fridge and if I didn't use them soon they would have gone bad! I figured I could just cook them with the rice to dirty one less pan AND IT WAS JUST FINE)
For the taco:
Soft tortilla shells