Combine chopped onion, garlic cloves, and trimmed jalapeño peppers in a food processor; process until ground. Add chicken breast halves; process until finely ground. Heat a large skillet over medium-high heat. Add canola oil. Add chicken mixture; sprinkle with salt and pepper. Sauté 10 minutes, stirring to crumble. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Combine sliced radish, chopped avocado, and fresh lime juice; divide mixture evenly among tacos. Garnish with cilantro leaves.
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This was a yummy and quick recipe! I only used the seeds from half of one of the jalapenos (I've had bad experience with them before, so I'm always cautious) and it gave the dish a hint of heat. I also sprinkled it with cumin in addition to salt and pepper called for. Will make again - it was definitely worth the effort (which was minimal)!
Make this during the week and was ready in 15 minutes. What a wonderful flavor the only thing I did differently was I used a large jalapeÃ±o pepper and felt two would be too much for my family to handle. This was even better the next day for lunch.
This is the most bland recipe I have ever tried. The chicken mixture needs cumin and chiles...anything to make it more flavorful. The end result is just a boring, white mess. It's fast but needs so much more to make it palatable.
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