Easy Chicken Tacos

(…and actually, tostadas too, because you can do either one).

I don’t do macros any more, but I am still always on the lookout for things that have good protein and lower carbs…and are delicious.

Oh, and easy is a big deal for me too.

So I love this little easy-peasy thing I’ve been making lately.

And when I love something easy, simple, and delicious I always want to share.

So here you go:

How to Make The Best (and easiest) Chicken Tacos:

1) Gather the above ingredients.

Yep, that’s all you need.

Wait, dang it I skipped the cheese! Just imagine there is some shredded cheese sitting there next to the cilantro, will you?

Let’s get a better look at those “extra thin” corn tortillas:

We use those ALL THE TIME. Mostly to make tostadas like I learned from Lillie Eats and Tells (she has so many good ideas!).

2) Cook the chicken.

Maybe everyone and their dog knows you can just cook frozen chicken breast tenderloins lickety split right from the frozen bag, but it was kind of a game-changer when my sister told me about that little tip years ago.

All you do is spray the pan with Pam, and stick those suckers in there with whatever you want.

Because this is an easy-peasy recipe (I want to keep things as hassle-free as possible in the summer months for my fellow mamas), I used dehydrated onions and sprinkled them on, but if you have more time, real onions would do the trick even better. Also sprinkle on some of that yummy green salsa from Trader Joes:

Just turn on the heat on medium and let it thaw those chicken tenderloins a little. Once they start to soften you can just pull them apart with a fork, and voila, you’ve got some yummy seasoned protein right there.

While the chicken is cooking,

3) Crisp up the tostadas:

***NOTE: if you are just doing the tacos, skip right over this step.

It’s an extra step that isn’t needed with the tacos but I am trying to do a “two-for-the-price-of-one” in this recipe because you can do either so easy. And I have some kids who prefer the chicken and some who prefer the tacos.

If you want to do tostadas, cook those on a grill or pan. Spray them with Pam, add a little kosher salt, and cook for about five minutes on each side. Again, easy while the chicken is cooking but also just easy to leave out.

4) Load up the tacos.

I put refried beans inside, some of the chicken, and some of the shredded cheese that isn’t pictured in the ingredients picture…

Spray the outside with Pam and sprinkle a little kosher salt on top:

If you’re doing the tostadas, just load them up:

5) Broil on high for just a couple minutes on each side.

Watch carefully because they are easy to over-cook on the broil setting!

(Same thing to cook the tostadas.)

6) Load with lettuce, guacamole, salsa, hot sauce, avocado:

Whatever sounds good to you. Mango or peach salsa would be so good this time of year!

And there you have it, easy stuff to fill up your family’s bellies on a hot summer night.

IF YOU LOVE MEXICAN FOOD, try these other recipes too:

They would be so yummy with the tacos…

Cowboy Caviar

Avocado Cilantro Dressing

Lentil Tacos

(one of my favorite meals ever)

And randomly, click here if you’re interesting in my experiment a while back:

Macros and a Month With No Sugar

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  1. I literally had no idea I could cook chicken tenders from frozen. I always throw them in my instapot or air fryer when frozen. I’ll have to try this!

  2. I can’t wait to try these! I hope they’re as good as your recipe for Honey Lime Enchiladas!!! On their birthdays, I let my kids pick what they’d like me to make them for dinner and inevitably, they ALWAYS pick the enchiladas!!! Love your blog! <3

  3. Looks so yummy! Mexican food is my favorite. I also had no idea frozen chicken tenders could be cooked in a skillet. Thanks for the tip!

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