Back with the third installment of “Manly Gluten-Free Thursdays”!
I decided to change it up a bit from the first two weeks (where I used red meat in both dishes) and go with chicken instead. I have always loved chicken, and almost all my friends seem to eat it frequently, so I think most guys will be happy with a chicken taco recipe.
It seemed like there were many different ways to cook the chicken that would be used in the tacos, but I decided to go with poaching. I had never poached anything before, so I don’t really know how to really explain very well. Check out this link for more information on poaching chicken.
Making chicken tacos is similar to making nachos in that both can be prepared so many different ways, it is really up to the person making them to decide what ingredients they want to use. I am fairly confident that most people will be satisfied with these:
- 2 medium sized boneless, skinless chicken breasts
- 4 cups of vegetable stock
- Corn or brown rice tortillas, medium or large
- 1/2 cup guacamole
- 1/2 cup chunky salsa
- 1/2 cup shredded cheese
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili pepper
1. In a Dutch oven, pour in the vegetable stock and the salt, pepper, and chili pepper. Simmer for about 10 minutes, then bring to a boil.
2. When the stock starts to boil, immediately turn off the heat, put your chicken breasts in, and remove from the heat.
3. Cook the chicken off the heat for 10-12 minutes.
4. Remove the chicken from the pot and cut up into smaller pieces.
5. Heat the canola oil in a skillet on medium-low heat. Place the tortilla in the skillet for 2 minutes, then add the chicken, cheese, guacamole, salsa, and lettuce. Fold the tortilla in half and let cook for about a minute.
6. Remove from heat. Serve and enjoy! (Feel free to use sour cream or hot sauce or any other condiments/sauces/dressings.)