I grew up with a huge garden in my backyard, thanks to my Parents. I love having fresh vegetables straight from the garden; not only do they taste better but they stay fresh much longer and you pick what you eat. I currently live in a town house which means I don’t have a yard to have my big garden; but this year we have proved to ourselves that we can have a small garden on our patio. Our patio has a strip of dirt that is about 2′.5″ wide and 8′ long. My husband built a garden box to sit on our little strip of dirt. I was able to fit way more in it than I thought I would. We have 3 tomato plants, 6 different types of peppers, a cucumber, spinach, red romaine lettuce, and buttercrunch lettuce. I also have rosemary, oregano, parsley, and basil growing in pots. I have been using my herbs and lettuce for a few weeks. There is nothing better than eating a salad 30 minutes after cutting lettuce from your garden. I made this salad the other day and it was yummy! Definitely hit the spot for a summer meal. The original recipe for Chicken Tacos called for taco seasoning but ever since I came across a recipe for homemade taco seasoning I stopped buying the packets. Why? Because it has less salt, no msg, no sugar and it tastes better!
Recipe modified from- Life in the Lofthouse: Chicken Tacos.
Taco seasoning from- skinnytaste.com
For the Chicken:
4 large boneless skinless chicken breasts
1 jar (16 oz) salsa
1/2 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
juice of 1 lime
1 can (15 oz) black beans, rinsed and drained
Directions: In a small bowl make the taco seasoning by combining the oregano, chili powder, garlic powder, cumin, and paprika. Stir until all of the seasonings have mixed well. Place the chicken in the crock pot and pour the salsa over the chicken. Sprinkle the taco seasoning over the salsa and squeeze the lime on top of the seasoning, stir to cover the chicken with the salsa mixture. Cover and cook on low for 4-5 hours. Remove the chicken onto a large plate and shred with a fork. Add the black beans, stir and cook for 1 more hour.
For the tortillas:
6-8 corn tortillas
2 tbs olive oil
chili powder to taste
Of course you can use store bought tortilla chips but I had some soft corn tortillas from bountiful baskets on hand so I made my own. I love the tortillas from bountiful baskets because they have 4 or 5 ingredients and I can read them!
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut 6-8 tortillas in half and lay flat on baking sheet, it’s okay if they overlap a little bit. Drizzle the tortillas with 2 tbs olive oil and then using your hands rub the oil all over to cover both sides. Use more oil if needed. sprinkle with Chili powder.
Bake at 450 for 8-9 minutes. watch carefully during the last minute so you don’t burn them. Tortillas should be crisp and browned on the edges.
For the Salad:
Place desired amount of tortillas on your plate. Top with mixed greens (I used red romaine lettuce and buttercruch lettuce), placed desired amount of the taco chicken mixture on your lettuce and top it off with desired toppings. This salad doesn’t need dressing, we put salsa, avocado, and sour cream on ours and it was delicious!