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:
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.