4Rebellyous Chicken TendersSliced Lengthwise into Thirds
4Hard Corn Taco ShellsWarmed
½CupSalsa or Pico De Gallo
In a medium bowl, toss together the sliced tenders, olive oil, cumin, chili powder, and salt to coat. Transfer to a large skillet, spreading the pieces out into an even layer, and place over medium heat. Cook for 4 minutes, undisturbed, before turning and sautéing on the opposite side. Sauté for another 3 -4 minutes, until golden brown and crispy all over.
To assemble each taco, start with one taco shell and line the bottom with ¼ cup of lettuce. Fill with ¼ of the avocado slices, ¼ of the sautéed, seasoned tenders, 2 tablespoons of salsa or pico de gallo, and 1 tablespoon fresh cilantro. Repeat with the remaining ingredients, and enjoy immediately.
Notes: For a lighter meal, serve in crisp romaine leaves instead of traditional taco shells.