It's Taco Tuesday everybody! Let's celebrate with this deliciously tasty twist on an old favorite. These tacos have crispy bacon, juicy chicken, fajita style peppers, tender mushrooms, and strips of sweet potatoes. They are beautiful AND offer a nutritional punch!
Chicken Bacon Tacos
RECIPE FOR 1
- 3 small soft shell tacos (you can use any variety, but these would be good on my paleo tortillas too!)
- 1.5 strips of bacon, chopped
- 1/4 yellow onion, sliced thin
- 1/4 sweet potato, peeled & sliced into thin strips
- 1 large chicken breast, chopped
- handful wild mushrooms
- 1/4 red bell pepper, sliced thin
- 1/4 green bell pepper, sliced thin
- Salt & pepper
In a large skillet over medium high heat, cook the bacon. When beginning to crisp up add in half the onions. In the large skillet, when the onions are fragrant and bacon almost cooked all the way add in your sweet potato strips.
In another smaller skillet add the other half of the onions with some olive oil and begin to cook over medium heat. Allow these onions to cook a little longer, until they begin to caramelize. Add in the chicken and cook in the caramelized onions to transfer delicious flavor. Season with salt and pepper. Cook until chicken is done.
Continue to cook the bacon, onions and sweet potatoes until potatoes are almost fork tender (just a few minutes). Add in another splash of olive oil, the mushrooms, and peppers and cook on high heat until they get a little blistery and everything begins to caramelize together. Season with salt and pepper.
Fill your three taco shells with chicken and then your bacon and veggie mix. I topped mine with some mashed avocado and lime and a little fresh tomato salsa I made.