“Because of $1 street tacos, I’ve started using tacos as my metric for currency. Oh, that dress is 24 tacos? Not worth it.”
Tacos are one my favorite last-minute meals, simply because I usually have enough ingredients in my fridge to make some sort of concoction. Last week, I had a few pieces of chicken breast left over from Mustard Crusted Chicken (made a few nights prior) and a ton of new spices in my cabinet. So, without further ado, here is my chicken seasoning creation.
- 3-4 chicken breast slices/strips. (or however much you want. Just double the recipe.)
- 2 Tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 ground pepper
- Taco/burrito fixings! I suggest guacamole, fresh tomato, onion, and rice with cilantro.
- Pour the olive oil and white wine vinegar into a bowl and mix gently.
- Add all the spices into the liquid and stir well. Toss the chicken in the bowl and let it soak for 30 minutes to an hour (in the fridge). Ensure the chicken is fully covered in the marinade.
- Turn on your stove top on medium heat and cook each side of the chicken for 3-4 minutes each. Pour the extra marinade on top.
- Dice up the chicken and serve with whatever taco toppings you like. Kroger sells dairy-free sour cream, btw! And vegan cheese! Go Go Go!