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!)

Red Onion

Handful of microgreens (any variety!)

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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.