Ingredients
Scale
- TACOS
- 4 slices bacon
- pepper
- 2 boneless, skinless chicken breasts
- 1 cup shredded cheddar
- 1 medium diced tomato
- 4 leaves shredded romaine lettuce
- 1 avocado
- 8 small taco-sized flour tortillas
- SAUCE
- 1 tablespoon mashed chipotle in adobo sauce
- 1/4 cup sundried tomato pesto
- 1/4 cup heavy cream
- 2 tablespoons mayo
- 1 pinch salt
Instructions
- Make the sauce: Combine all ingredients and set aside.
- In a large skillet, add the bacon in one layer. Turn to medium-high heat, and cook for 5-7 minutes, flip, then keep cooking until the bacon is cooked to your preference. Remove to paper towels to drain, then chop.
- In the same skillet (in the bacon grease!), add the chicken (still over medium-high heat), and sprinkle with pepper. Cook for 5-7 minutes on each side until the chicken is browned and cooked through, then remove to a plate to cool.
- When the chicken is cool, use your fingers or 2 forks to shred into bite-sized pieces. Cut the avocado in half, remove the pit, and dice it for serving.
- Build tacos! Fill each tortilla with lettuce, chicken, bacon, cheese, tomato, and avocado. Drizzle with the chipotle sauce. Inhale. Enjoy!
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 4