Cooked chicken: Leftover Crockpot Chicken, Roasted Chicken, Salsa Shredded Chicken, or any cooked chicken.

Siete almond flour tortillas: Warmed on a cast iron griddle.

Black beans: Optional, warmed with salsa, cumin, and unrefined sea salt.

Sweet bell peppers: Thinly sliced and sauteed.

Onion: Thinly sliced and sauteed.

Shredded cheese: We usually use raw cheddar.

Crunchy lettuce: Chopped.

Pickled banana peppers: Optional but highly recommended.

Diced avocado or guacamole: For creamy richness.

Sour cream: Adds cool, creamy flavor.

Salsa: Homemade or your favorite store-bought.

Homemade sriracha sauce: Optional for a little heat.

Instructions

1. Warm the cooked chicken until heated through.
2. Warm the black beans with salsa, cumin, and unrefined sea salt, if using.
3. Saute the peppers and onions until tender.
4. Heat the tortillas on a cast iron griddle until soft and lightly browned.
5. Fill each tortilla with chicken and your favorite toppings.
6. Serve immediately.

Notes

• Chicken Tacos are one of my favorite One Meat, Three Meals recipes.
• Any leftover cooked chicken works beautifully.
• Customize the toppings based on what your family enjoys and what you already have on hand.
• Don’t feel like you need lots of side dishes. Sometimes we enjoy just the tacos, and that’s more than enough for a satisfying dinner.