Recipe: Chicken Tacos

“Eat mostly plants” is a great rule of thumb (thank you, Michael Pollan), but when my body craves animal protein, I honor what it’s telling me. As a Mexican food lover, this is a go-to: chicken tacos.

Quick note: when you purchase chicken, look for these words — organic, hormone-free, antibiotic-free, humanly-raised/pasture-raised.

INGREDIENTS

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Pink salt and freshly ground black pepper

• 1 1/2 pounds boneless, skinless chicken thighs (organic, humanly raised)

• 1 tablespoon olive oil

• 12 mini cauliflower tortillas, warmed

• 1 cup pico de gallo (homemade or store-bought)

• 1 avocado, seeded and diced

• 1 cup romaine

• 1/2 cup chopped fresh cilantro leaves

• 1 lime, cut into wedges

DIRECTIONS

• In a bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with this mixture.

• Heat olive oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

• Serve chicken in tortillas, topped with pico de gallo, avocado, romaine, cilantro and lime.