Easy Shredded Chicken Tacos with Zucchini
Ingredients
The filling
-
1
teaspoon
canola oil
-
2
cups
chopped zucchini
-
2
cups
cooked shredded chicken
-
1
teaspoon
chile powder
-
½
teaspoon
cumin powder
-
½
teaspoon
kosher salt
The tortillas
-
4
inches
corn or flour tortillas
Optional toppings
-
to taste
pico de gallo
-
to taste
sliced avocado
-
to taste
fresh cilantro
-
to taste
cotija cheese
-
to taste
sliced limes
Instructions
- Heat the canola oil in a large non-stick skillet over medium-high heat.
- Add the chopped zucchini and cook until it softens and begins to brown, stirring occasionally for about 4-5 minutes.
- Add the shredded chicken and season with chile powder, cumin, and kosher salt, cooking until the chicken is warmed through for about 3-4 minutes.
- Spray the tortillas with cooking spray and toast them in a toaster oven or hot skillet until crisp.
- Top the tortillas with the chicken and zucchini mixture and garnish with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
139
Total fat
6g
Total carbohydrates
2g
Total protein
18g
Sodium
357mg
Cholesterol
52mg
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