When I first went gluten free, tacos were a regular go-to meal. Scheduled weekly, tacos were easy to prepare and I knew I could find all the ingredients without risking possible gluten.
And let’s just say…Parrish didn’t mind frequent tacos either!
Over the years I have definitely created variations on the theme:
Even Taco Cups!
Last night was another taco night, and since it we had beautiful weather, we decided to grill!
Gluten Free Grilled Chicken (marinated in Mojo Criollo) paired with fresh cilantro, grape tomatoes, red onion marinated in lime juice, avocado, shredded Cabot Monterrey Jack cheese, and 0% fat Greek Yogurt
These tacos were so good! Mojo Criollo makes SUPER juicy chicken and really…how can you go wrong with avocado and cheese?!
Also good, having leftovers for lunch today!
That’s the other thing about tacos, it’s super easy to make enough for two meals! Bonus!
Have a wonderful Thursday!
I’m headed to bootcamp class – fingers crossed I make it through!