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Lemon Chicken Tacos
Lemon Chicken Tacos

Before you jump to Lemon Chicken Tacos recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

We all know that having healthy meals can help us truly feel better in our bodies. When we eat more healthy meals and a lesser amount of of the unhealthy ones we generally feel much better. A little bit of pizza will not make you feel as healthy as eating a fresh green salad. This is often a problem, nevertheless, when it comes to eating between snacks. Shopping for snack foods can be a struggle because you have countless options. Here are some healthy snacks that you can use when you need an instant pick me up.

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the morning. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains present in white bread.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to lemon chicken tacos recipe. To make lemon chicken tacos you need 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Lemon Chicken Tacos:
  1. Prepare shredded chicken
  2. You need chicken stock
  3. Take lemon; zested & juiced
  4. Use parsley; chiffonade
  5. Take avocado
  6. Take small shallot; minced
  7. Get tortillas
  8. Take shredded chihuahua cheese
  9. Take kosher salt and black pepper
Instructions to make Lemon Chicken Tacos:
  1. Cover shredded chicken with chicken stock. Add a small pinch of salt and pepper. Slowly heat to a simmer and cover. Do not boil. Simmer for 2-3 minutes, or until chicken is thoroughly heated.
  2. Whisk together avocado, shallot, and half of the lemon juice in a small mixing bowl. Season lightly with salt and black pepper.
  3. Drain chicken and reserve stock. Cover with remaining lemon juice.
  4. Spread a thin layer of the avocado puree on each tortilla to hold the filling in place.
  5. Garnish each taco with lemon zest, shredded cheese, and parsley.
  6. Variations; Bouillon, extra virgin olive oil, garlic, cilantro, chives, scallions, pico de gallo, guacamole, lime, basil, hummus, refried beans, rosemary, red or yellow onion, tequila, vodka, white rum, butter, lemon vinaigrette, almonds, aioli, artichokes, arugula, spinach, romaine, asparagus, green bean puree, beets, bell pepper, broccoli rabe, capers, carrots, jalapenos, poblano, nopales, cauliflower, goat cheese, pecorino, ricotta, coconut milk, corn, cucumber, cumin, dill, eggplant, eggs,
  7. Fennel, ginger, hazelnut, honey, kale, lavender, leeks, mango, mint, mushrooms, green olives, oregano, paprika, smoked paprika, fish, peaches, pears, peas, pistachio, plantains, poppy seed, potato, saffron, squash, thyme, tomato, vinegar, yogurt, zucchini, za'atar

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