Boneless Skinless Tacos

Boneless Skinless Tacos

Ingredients:
4 boneless, skinless chicken breast halves, pounded to an even thickness
2 tablespoons Taco Seasoning
¼ cup lime juice
1 cup shredded romaine lettuce
½ cup chopped tomatoes
2 scallions, thinly sliced
1 avocado, pitted, peeled, and chopped
8 soft corn tortillas (6" diameter), warmed

Directions:
Hot sauce (optional)
Preheat the oven to 350°F.
To make the taco seasoning: In a small bowl, whisk together the chili powder, cumin, sea salt, black
pepper, garlic powder, onion powder, oregano, paprika, and red-pepper flakes (if using) until
combined. You can also put all of the ingredients in a jar, cover it, and shake it until they are
combined. Store in an airtight container for up to 6 months.
To make the tacos: In a resealable plastic bag, combine the chicken and taco seasoning. Shake the
sealed bag to coat the chicken with the seasoning.
In a baking dish large enough to hold the chicken in a single layer, pour the lime juice. Arrange the
chicken in the dish and bake for 15 to 20 minutes, or until a thermometer inserted in the center
registers 165°F and the juices run clear.
Let the chicken rest for 5 minutes before slicing into bite-size pieces. Divide the lettuce, tomatoes,
scallions, avocado, and chicken among the tortillas. Serve with hot sauce on the side, if desired.
Makes 4 servings
DINNER
DAY
3
Miso-Glazed Salmon with Bok Choy
Rich, tender salmon stands up beautifully to a sweet-and-salty miso glaze. When teamed with
wilted bok choy, it becomes a meal fit for guests. See this page for an explanation of the
different kinds of miso.
TOTAL TIME: 30 MINUTES
2 tablespoons white or yellow miso paste
1½ tablespoons gluten-free, reduced-sodium soy sauce or tamari