In most of the US right now it's turning to fall weather, but here in Texas it's still pretty hot. We had a couple cooler days (as in below 90) but we're back up to the 100's so I'm going to continue cooking summer-y dinners until otherwise. As a protest of sorts, but due to really enjoying all kinds of food it's not that upsetting.
Spray a non-stick skillet with cooking spray and heat on medium heat. Crumble ground chicken into the pan.
Add chili powder, cumin, garlic salt, black pepper, paprika, Worcestershire sauce and Dijon mustard to the meat.
Cook, breaking up meat with a spoon, until browned. When the meat is almost finished wrap tortillas in a towel and heat in the microwave for 15-30 seconds to warm.
Place meat in the tortilla with any other toppings you enjoy on tacos. I mashed up some avocado and added tomatoes and low fat shredded cheese. This is a delicious and unique way to do tacos, as well as healthy. It's a great thing to make if you don't have a lot of time to prepare because it takes less that 20 minutes to make the whole meal.
Adapted from OK Magazine - Bethenny Frankel (LOVE her!)
Serves 4-5 people, I cut in half for 2
1 lb. lean ground chicken
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Spray a non-stick skillet with cooking spray and heat on medium.
Crumble ground chicken into the pan.
Add all the seasonings to the chicken.
Break up the meat with a spoon and cook until browned.
Wrap the tortillas in a towel and heat in the microwave for 15-30 seconds to warm.
Place the meat in the tortillas and served with any additional sides you'd like.