Chicken Spinach and Strawberry Tacos
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
Chicken
  • 2 Tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin seed
  • ½ tsp ground coriander seed
  • ¼ tsp ground Ancho chiles
  • ⅛ tsp ground Cayenne pepper
  • ¼ tsp salt
  • Freshly ground pepper
  • 1 clove minced garlic
  • 2 boneless chicken breasts
Spinach Salad
  • 2 packed cups spinach leaves, sliced
  • 1 Tbsp extra virgin olive oil
  • ½ Tbsp rice vinegar
  • Juice of half a lime
  • ¼ tsp salt
  • Freshly ground black pepper
Remaining Ingredients
  • About 15 strawberries, sliced
  • 12 corn tortillas
  • Feta cheese (optional)
Instructions
  1. Mix first 9 ingredients: 2 Tbsp olive oil through minced garlic in a small bowl and microwave on high 30 seconds.
  2. Let sit 5 minutes.
  3. Rub on chicken and let sit a half hour in the refrigerator.
  4. Meanwhile heat grill and preheat oven to 200 degrees F.
  5. Mix 1 Tbsp extra virgin olive oil, ½ Tbsp rice vinegar, juice of half a lime, ¼ tsp salt and freshly ground pepper.
  6. Toss the dressing with the sliced spinach in a bowl and set aside.
  7. Slice the strawberries and set aside.
  8. Once chicken has marinated a half hour, grill until cooked through.
  9. Tent chicken with foil and let sit about 8 minutes.
  10. Meanwhile arrange tortillas over oven racks and bake 10 minutes. I like to push the sides of the tortillas down through the space in the rack to give them a gently curved shape perfect for filling.
  11. Slice chicken thinly.
  12. Fill tortillas with some chicken, spinach, and strawberries and sprinkle with feta cheese if desired.
Recipe by Savory Nature at http://savorynature.com/2016/05/19/chicken-spinach-strawberry-tacos/