Gluten free Chicken Tacos

We eat a lot of Mexican food around here. I find that my kids love the flavors and eat it well. My four year old is pretty picky about vegetables, especially tomatoes, but he gobbles the pico de gallo right up! The crunch of the iceburg lettuce satiates that desire for a crunchy chip that I sometimes miss. It is also usually quick and easy to throw together and is one of the easiest types of foods for me to make grain and dairy free. This is one of our favorite meals and really, this is more of an idea than a recipe. I don't usually cook with recipes but I have made this several times so I'll give you my loose version of what I do. Don't forget to make the pico...it makes this dish!


Gluten free Chicken Tacos

For the taco shells:
1 head iceburg lettuce, washed, chopped in half and carefully peeled apart into cups

For the beans:
salt, to taste
cumin, to taste
chili powder, to taste
garlic powder, to taste

Mix together and set aside.

For the chicken:
4 chicken breasts
2 cups homemade chicken stock
1 cup salsa
salt, to taste
garlic powder, to taste
cumin, to taste
juice of 2 limes

In a skillet over medium heat, combine all ingredients. Cover and let simmer until chicken is cooked through. Remove from heat and chop into bite sized pieces.
*You can use pre-cooked chicken (leftover from a whole roasted chicken) by using the same ingredients and simply heating it in a pot over low heat until warmed through. You may want to simmer it for awhile for the liquid to reduce.

For the Pico de Gallo:
2 large tomatoes, chopped
1/2 small onion, chopped
cilantro, chopped
splash of lime or lemon juice
salt, to taste
2 garlic cloves, minced

Combine all ingredients in let marinate in the refrigerator until ready to serve.

When ready to eat, assemble tacos with the taco shell (lettuce), beans, chicken, and pico. Top with avocado or guacamole and enjoy!