Move over Tuesday, Wednesdays are about to get Way Better. Who needs Taco Tuesday when you can celebrate Walking Taco Wednesday?
Deliciously grilled chicken breasts, smoky spices, crumbed queso fresco, all atop the naturally nacho cheesy cheesiest of Way Better Snacks chips. We’re making Wednesdays way better one serving of chips at a time.
Best news: all you need is the bag and a fork, and you’ve got your meal to-go.
2 boneless, skinless chicken breasts
1 tsp cumin
½ tsp paprika
salt & pepper
4 snack-sized Nacho Cheese Corn Tortilla Chips
1 cup shredded purple cabbage
½ cup diced white onion
½ cup diced tomato
1 tsp fresh lime juice
¼ cup chopped cilantro
½ cup crumbled queso fresco
Sprinkle the cumin and paprika evenly over the chicken breasts, along with ¼ tsp each of salt and pepper. Rub gently to coat the chicken, then place the chicken in a skillet over medium heat. Cook on one side for about 5 minutes, then flip and cook for another 5 minutes, or until cooked all the way through.
When the chicken is done, let it rest for a few minutes before slicing it into ¼” slices.
Prepare the pico de gallo by mixing the onion, tomato, lime juice, and cilantro together with a ¼ tsp of salt.
To assemble the walking tacos, gently crush the bags of chips before opening. Add your preferred amount of the purple cabbage, pico de gallo, queso fresco, and chicken. Shake it all together, and eat straight from the bag!
