Quick Chicken Tacos
Small Corn Tortillas
Chicken of choice (I like using shredded rotisserie!)
Cheese (we used feta but a melted mexican blend would be good too!)
Handful of microgreens (any variety!)
Start by chopping or slicing the onion into small pieces. Boil the onion slices in a pot of water for 5-10 minutes until the skin falls off and the onion is pink throughout.
Cut cooked chicken into bite sized pieces. Add your chicken to a pan and cook on medium high until desired crispness is met.
Lay out your tortilla and add chicken, onion, cheese, and microgreens.