One of my favorite things to do is reinvent a dinner out of something we ate the night before. Let’s face it, leftovers are nice, but a freshly made dinner is better. While buying a whole chicken works out great for our budget, we are always left with leftover chicken. This recipe is result of me and more importantly my husband not wanting to eat the same roast chicken I served the night before. It’s super simple to make, and very delicious.
Prep time: 10 minutes
Cook time 10 minutes
Total time: 20 minutes
2.5 cups of Pre cooked chopped chicken
2 small cloves of garlic
1 tablespoon of cumin
1/2 teaspoon smoked paprika
1/2 teaspoon of garlic powder
1/2 cup of diced onion
2 tablespoons of olive oil
1 tablespoon of freshly chopped cilantro
6 large organic corn taco shells
Sea salt to taste
Heat the oil on a cast iron skillet, add the garlic and onion and cook for 3 minutes. Add in the chicken, cumin, garlic powder, paprika, sea salt and toss well. Cook for another 5-7 minutes. Add in the cilantro, remove from heat, and serve inside corn tortillas, with your choice of toppings.