Simple Mediterranean-Style Tacos
- 1/2 lb chicken boneless, skinless chicken
- 2 tablespoons olive oil
- 1/4 cup lemon juice (about half a lemon, juiced)
- 1/2 cup dry quinoa
- 1/4 cup mint leaves
- 1/2–1 cucumber
- 1 tomato
- 1 teaspoon minced garlic
- Baby spinach
- Salt and pepper
- 6–8 Mission Organics Corn Tortillas (available in the tortilla aisle at Walmart)
- Optional ingredients: feta cheese, avocado
- Slice chicken into 1/4-1/2 inch thick strips.
- Transfer to a bowl and toss with olive oil and lemon juice
- Heat medium-sized skillet
- Add chicken mixture to skillet and sprinkle with salt and pepper
- Cook, stirring occasionally until chicken is done through, and moisture is mostly evaporated. It’s nice if you can let the moisture evaporate out and get some brownness on the chicken strips.
- While chicken is cooking, rinse quinoa and cook in 1 cup of water
- While chicken and quinoa are cooking, chop mint, cucumber, and tomatoes.
- When quinoa is done, mix in minced garlic and chopped mint leaves
- Heat tortillas by removing from package, placing on a plate, covering with a second plate, and microwaving on high 30-45 seconds, or heating one at a time on a hot skillet.
- Layer toppings on tortilla as desired, and enjoy!