Recipe: Chicken And Veggie Full Tacos

Wow–I used to throw up a random recipe every now and then; I guess it has been awhile since I have done that.  So let me share with you a simple meal that has become a new favorite here…and nope, no pictures.  Just the recipe.

Please read through the entire recipe before beginning.

If anything is unclear, please email me.


2 lbs sliced chicken –we used boneless skinless breasts
1-2 TB olive oil
Salt to taste
1 zucchini, shredded
1 yellow squash, shredded
1 cucumber, shredded
4 medium tomatoes, sliced
2 poblano peppers, de-seeded and sliced thin
Bag of baby spinach and kale mix—about two big handfuls of this bag were used, sliced
A small head of red cabbage—about 1/3 of the head was used, sliced
Family serving of grains and quinoa salad (made per box instructions, just boil and mix, then allowed to cool)
Shredded cheese—your choice of flavor—tonight we used mozzarella
Soft taco shells—we had both small and large on-hand
1 package taco seasoning
4 TB Emeril’s original essence seasoning

*Please note, when I say sliced, I cut everything into thin and not too long strips.

Add your olive oil to a skillet. Turn heat to medium to medium high. Add sliced chicken, taco seasoning and Emeril’s seasoning. Cook until done, stirring occasionally, as needed, to keep food from sticking and/or burning.
Combine your sliced spinach/kale mix with your cabbage in a bowl. Set aside.
Each ingredient, sliced, should be in its own serving bowl. Add a small amount of salt to the squash, zucchini, cucumber and poblano pepper. Mix that into your vegetables. This will cause fluid to be expelled from the squash and zucchini. I simply drained that off before serving.
You can warm your soft taco shells if you prefer. Follow package directions.
Once your chicken is thoroughly cooked through, serve.
The way we did it—and there is no right or wrong way to fill your taco so do it the way you want it done—is into the soft taco shell we layered chicken, then grains, then greens, then vegetables, then cheese. We put a little salsa over the top, and then folded our taco shut.
This is a surprisingly filling dish that everyone in the house loved—minus the toddler, but he did have fun making his own taco with what was on his plate, even if he didn’t actually eat any of it.


Published by

Tabitha Low

Writer, Artist, Journey Creatrix