But last night I took them to a whole new level, when I realized that I forgot to thaw my chicken breasts for supper. I was feeling far too tired to try to defrost in the sink, so I baked up a few Perdue chicken tenders instead.
Good thing too friends, because what I created was just plain delicious!
Yes! Crispy Chicken Tacos that were ready in 20 minutes flat thanks to the geniuses at Perdue!
While my tenders were baking, I readied my toppings, that way once the tenders were finished all you had to do was assemble and enjoy!
The toppings Parrish and I enjoyed were:
and don’t forget…
All in one tasty assembly line!
I used a mix of Sharp Cabot Cheese and 50% Light Cabot Cheese. I only use Cabot exclusively because they have a gluten free promise on their package. PLUS they’re actually a cooperative of small farmers. I follow their co-op on Instagram and their cows are so adorable. I like knowing that I’m supporting families in New England.
And…their cheese is just so darn good!
Parrish and I both loved these tacos. I don’t think I would choose the tenders over grilled chicken for tacos every week, just for health reasons, but they were great for a quick meal!
I am FINALLY feeling better! Thank goodness the WEEK of the head cold is over!