Shredded Chicken Tacos with Balsamic Strawberry Salsa {Whole Wheat. High Protein + Super Simple}

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

For now, love yourself and enjoy this one ... 

These Shredded Chicken Tacos are paired with goat cheese and a balsamic strawberry salsa for a quick and easy meal that is healthy, unique and delicious!

Picture this.

Waking up on Valentine’s Day and spending ALL morning in line to pick up a card at Hallmark.

I mean, I know you couldn’t possibly have forgotten such an important day, you’re just being fashionable late amIright?

But, STILL, the line.

AND THEN, you have to spend ALL day getting your hair and makeup did, and making sure that LBD (little black dress if you weren’t aware) looks PERFECT.

Which COULD involve having to put on Spanx. GAH.

SO. MUCH. UNCOMFORT for one day.

Now that you have that HORRIFICLY TERRIBLY BAD (+ insert any other synonyms for “DO NOT WANT” that you can think of) day in your head, picture this:

Wake up, and avoid the line BECAUSE you are doing this Valentines DAY, home-grown style.

You’re channeling your inner Martha Stewart and making that card with your HANDS. <– WHOA.

AND, you’re rocking your Pajama pants ALLLL night long because you’re making a romantic dinner AT HOME. <– WHOA, the sequel.

Now, doesn’t that sound like the better option? Yes. Yes it does.

IF that doesn’t have you convinced, let me tell you WHAT you will be shoveling into your mouth all evening.

Shredded Chicken Tacos. Topped with some sweet strawberry fruit salsa and balsamic reduction. Because strawberries and balsamic? CANNOT GET ENOUGH. Gonna eat these tacos or a strawberry balsamic paleo cauliflower rice ground turkey skillet on REPEAT.

BUT, the lovey-dovey-NUMMY fest does not end there. The above mentioned goodness takes a little visit to texture-town with some creamy goat cheese and crunchy, roasty-toast pistachios.

All of that goodness does a little dance, doesn’t make a little love (because that’s weird) and does get down tonight up inside a big taco hug.

And hugs, my friends, can be pretty darn romantic.

Especially when there are strawberries involved. And eating.

Eating is always romantic.

Unless it’s sloppy joes.

Or Spicy Tuna Rolls.

Sidenote: My first date EVER was to eat sushi. And it was also the first time that I had ever eaten sushi in my LIFE. Which means that, yes, I did try to bite it in half so that I wouldn’t have to spend my first date with a face full of food.

Yes, unattractive things happened.

No, I won’t tell you if there was a second date.

But, that is neither here nor there.

Anyways.

I have all kinds of arguments for why these tacos bursting with LURVE should be your V-Day dinner, but most of them are just really creepy.

So, Imma just keep them to myself and let you use your creative little noggins.

But, don’t blame me if all your thinking capabilities cease to exist once your face has a fling with a strawberry taco.

Sidenote: was the “taco fling” thing weird?

Don’t care. There’s tacos to eat.

Print

Shredded Chicken Tacos Recipe

Shredded Chicken Tacos bring new flavors to your Tex Mex experience. Strawberry salsa and balsamic sauce–absolutely!

Course Tacos

Cuisine Tex Mex

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 560kcal

Author FoodFaithFitness

Ingredients

• 1/2 pound Chicken Breast
• pinch of Salt and Pepper

For the Balsamic Sauce:

• 1/3 cup Balsamic Vinegar
• 3 tablespoons Honey
• 1 teaspoon Olive Oil
• 2 tablespoons Chicken Broth

For the Strawberry Salsa:

• 1 cup Strawberries Finely chopped
• 1 tablespoon Fresh Basil Minced
• 3 tablespoons Red Onion Minced
• pinch of Salt and Pepper

To Assemble the Tacos:

• 2 Whole Wheat Tortillas
• 2 tablespoons Roasted Pistachios Chopped
• 1/4 cup Goat Cheese Crumbled

Instructions

• Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set side.
• In a large sauce pan, bring the Balsamic Vinegar, honey, oil and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes until the sauce is bubbly and reduced by half. Pour over the chicken and bake for 25-30 minutes, until the chicken is no longer pink inside.
• Once cooked, turn your broiler on to HIGH and adjust your oven rack to the 2nd tier from the top. Broil the chicken until the sauce begins to caramelize, about 3-4 mins. Remove the chicken from the oven and let it cool until you can handle it to shred.
• While the chicken cools, combined the strawberries, basil and red onion a large bowl. Season to taste with salt and pepper.
• Once the chicken is cool, place it onto a cutting board and shred it with two forks. Then, transfer it back into a bowl and toss with 1 tablespoon of the balsamic sauce that it cooked in.
• Divide the chicken and strawberry salsa between the two tortillas and then top with pistachios, goat cheese and the remaining balsamic sauce.
• DEVOUR.

Nutrition

Calories: 560kcal | Carbohydrates: 65g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 590mg | Potassium: 706mg | Fiber: 6g | Sugar: 39g | Vitamin A: 420IU | Vitamin C: 46mg | Calcium: 166mg | Iron: 3mg

The post Shredded Chicken Tacos with Balsamic Strawberry Salsa {Whole Wheat. High Protein + Super Simple} appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the 7 Indian spices?

Indian spices is a collection Indian spices. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It's used in many dishes, including biryani and curries. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It is used to spice up curries, dals and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used as a seasoning for meat dishes like kebabs. Ginger is spicy and pungent, with hints citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices together create unique flavors that make Indian food so special.

What are the Primary Flavours In Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has a distinct flavour profile.

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Thais love sweetness because it makes their dishes more delicious. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

Thailand's most popular food is sourness. Hot dishes are often served with sour foods. This combination balances out the heat.

Thai food is not complete without spicy food. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

What does Thai spice serve?

The term Thai spice is a common phrase that we've heard a lot, but don't really know what it means. We are left wondering why we don't eat more Thai spice when our mouths water.

But it isn't just any old spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Many recipes call for Thai spice, but only a few have the actual thing. Let's learn how to include these delicious flavors in your meals.

As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. Thai, which means "to make", comes from the Sanskrit word.

Most Thais like spicy food, even today. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais also consume more chili peppers that Americans or Europeans.

Visit a local Asian grocery shop to find out more about Thai spices. There are many options available, including dried chilies as well as fresh basil leaves and curry paste.

Also, you may find whole peppercorns.

Thai cuisine uses both dry and wet spices. Dry spices are usually ground, while wet ones are crushed or pounded finely.

Dry spices are added directly to a dish. For example, you can sprinkle ground red pepper onto your chicken soup. To make a paste, wet spices are often mixed with butter or oil.

Wet spices are used in dressings, sauces and marinades. Wet spices are used in many dishes, including fish sauce, oyster, sesame, sesame, sesame oil and curry paste.

To make Thai food at your home, it is important to understand which spices are best with particular ingredients.

For example, if you are using beef, you should use red pepper flakes. If you use seafood like shrimp, you should use white pepper instead.

You can also order online if your Asian market is not available. There are many options for exotic herbs, spices and dried chilies.

Next time you're hungry, try one of these delicious Thai recipes!

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

[TAG109]

• HomePage

[TAG111]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG114]

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

[TAG117]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

How To

How can I store my cooking spices?

Here's how to store your cooking spices for maximum performance. First, it is important to understand the science behind how foodstuffs are stored.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxygen combining with organic compounds, such as spices.

To avoid oxidation, spices must be kept in dark cupboards. These conditions can cause spices to quickly lose their flavor.

Keep spices fresh by storing them in airtight jars out of direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Add a squeeze of lemon juice and serve immediately.

Dried herbs and spices can be added to soups and stews, casseroles and rice dishes. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

You can add leftover cooked vegetables, fruits, meats and shellfish to your favorite recipes as snacks.

To get the best flavours from fresh herbs and spices, cut them or tear them and add them to hot foods. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen transfer to zip-top plastic bags or freezer bags.

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