Ingredients:
2 chicken breasts
1 bell pepper, any color
1 small onion
2 tablespoons taco seasoning
salt and pepper
olive oil
Topping options:
Refried beans, cheddar cheese, sprouts, sour cream, avocado, pickled red onions, cotija cheese.
Lime Rice:
1 cup uncooked white rice
2 3/4 cup water
1 teaspoon salt
1 tablespoon butter
zest and juice of 1 lime
1 sliced bunch of cilantro
Pickled onions:
1 thinly sliced red onion
1 tablespoon sugar
1 teaspoon salt
1/2 cup apple cider vinegar
water to fill the jar
Method:
Preheat the oven to 425 degrees. Dice chicken into bite size pieces. Slice onion and peppers into strips. Lay chicken on one half of a sheet pan and peppers and onions on the other side. Season everything well with taco seasoning, salt and pepper and olive oil. Bake for 20-25 minutes until everything is cooked through and browned. If you'd like more color, broil for the last couple minutes. When there are 5 minutes left, line another baking sheet with the corn tortillas. Spread them with refied beans beans. Sprinkle some cheddar cheese on top. Bake in the oven just until the cheese is melted. Remove everything from the oven. Top the tortillas with chicken and peppers, some pickled onions, sprouts, kale or some kind of lettuce, sour cream, avocado and some lime rice.
Rice:
Rinse rice until water runs clear. Add to a pot with the water, salt and butter. Cover with a lid. Bring to a simmer and reduce the heat to medium low. Water should be a low simmer. Cook for 18 minutes. When rice is cooked, add cilantro, lime zest and juice. Stir and serve with the tacos.
Pickled onions: Thinly slice the onion. Add it to a jar along with the salt, sugar and vinegar. Fill the jar nearly to the top with hot water. Put the lid on and shake. They'll be ready to use a few hours from now, or even better made a day in advance.
