Momma's Meals

Taco Tuesday got a little makeover at Honest Momma’s house!
I love to cook and before Sawyer, I spent a lot of my free time in the kitchen creating new and healthier versions of my favorite meals. Now that little miss can sit up all on her own, I have started putting her in the kitchen with me while I get back to one of my favorite pastimes.
With last night being a Tuesday and the fact that I had a serious craving for some fresh guacamole, I took on the challenge of recreating a taco. Instead of shells of tortillas, I used a baked potato as a gluten free vessel. (Queue the aside about my life experience)
Most of my life, I have been plagued with little, unsightly bumps on the back of my arms…EWW. I tried every soap, I scrubbed with every body scrub, I have picked and I have prodded, but to no avail! I could never get rid of these bumps! My mother, who you will hear lots about throughout this blogging journey of mine, has been hounding me for a few years about the dangers of gluten. I wrote it off for a while, making myself willfully ignorant of the issue, mostly because I have a love affair with bread…Uhhhhh, who doesn’t love bread???
Finally after having Sawyer, with my mommy hormones flooding my body and making these bumps even worse, I took action and started down the gluten free road. To my surprise, the bumps started going away almost instantly and on top of that, I started shedding the unwanted pregnancy weight pretty darn fast. Double bonus! To make a long story short and get back to  this delicious recipe, my battle with ditching the gluten, has caused me to get creative in the kitchen :)
Finally! To the delicious part…The Recipe
For the baked potato vessel:
I used a Idaho potato but you could use any type of potato you want. I washed them, poked holes in them and put them directly on the rack of a preheated, 450 degree oven. I baked the potatoes for about 40 to 45 minutes and VuaLah! Set aside to let cool until it is time to fill.
For the super simple guacamole:
  • 3 avodacados
  • 4 small tomatoes, diced 
  • 1 jalapeno, mined finely (I leave the seeds in for heat)
  • 1 tbsp of garlic salt
  • 1 tbsp of pepper
  • 1 tbsp of sea salt
  • 2 tbsp of lime juice
Mash the avocados in a bowl, I just use a fork. Mix in all your veggies and spices and BOOM you have delicious guac in under 5 minutes! I love to use fresh cilantro in my guacamole but honestly spaced when I was at the store and was way too lazy to go back on my way home from work yesterday.
Pan seared chicken:
I sliced three chicken breasts into strips and threw them into a large skillet on medium high heat. I had a packed of low sodium taco seasoning in the spice cabinet so I jumped at the chance to add to the theme of the night and sprinkled half of the packet onto my browning chicken. The chicken took a total of 10 minutes to cook all the way through and then it was time to assemble!!
**I like to give my readers some credit and assume everyone can figure out assembly from here but just in case, so there is no confusion, assembly is as follows:
Cut open baked potato to allow a slot for all of your taco goodness, fill with pan seared chicken and top with homemade guacamole. We like it extra spicy in my house, so I topped the whole thing with a heaping dose of Sriracha. You could also add sour cream and cheese if you so choose, however you and/or your family likes to enjoy your tacos!
That’s it! It is really that easy to enjoy a delicious home cooked and “pretty” healthy meal. If you have any questions or comments, please feel free to share :) If you like this recipe, look for more to come in the near future.
Until next time!

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