Recipes from the FGSL Kitchen
Chicken Tacos with Guacamole
This is a great family dinner. Have the kids help with the prep and let
them assemble their own tacos. Lean chicken is a great source of protein.
The veggies in this dish are all low in fat and contain multiple types of
vitamins. Avocados are high in potassium and fiber.
Ingredients: Chicken Tacos
16 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 tsp. salt, or to taste
2 tsp. olive oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic, minced, divided
1 jalapeño pepper, seeded and minced
1 tablespoon ground cumin
Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.Add chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and Guacamole.
3/4 cup chopped tomatoes, divided
1/4 cup chopped fresh cilantro, divided
2 ripe avocados, peeled and pitted
Juice of ½ a lime
¼ cup minced red onion
Place avocado pulp in a bowl and mash together with garlic and lime juice. Gently mix in chopped red onion, tomato, cilantro and salt.
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