Tacos are great anytime a year, but become a favorite on our dinner rotation during the Spring and Summer. We cannot get enough of all of these vibrant and flavorful fresh veggies. This recipe takes about 30 minutes from beginning to end. Bonus: it can be served as full tacos for dinner or little tostadas bites for an appetizer!
If you’ve never had hummus baked chicken, you’re in for a treat. This recipe calls for marinating the chicken and coating it in our Organic Lime & Black Bean Hummus. When the chicken tenders bake in the oven, the hummus crisps up – which adds a deliciously crunchy texture to every bite of your taco. The topping options are endless, so feel free to get creative with shredded kale, grilled corn, pickled onions, avocado and of course our salsa!
For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!
Yields: 8-10 Tacos