1. taco shells: prepare as per directions on packaging 2. marinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive oil. 3. cut chicken into 1'' wide chicken strips. 4. combine chicken and marinade thoroughly; refrigerate for 4-6 hours. 5. heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken. 6. in the same hot skillet, add in your marinade (liquid and all) - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish. 7. in a separate bowl combine parsley (finely chopped), finely chopped tomato, finely chopped onion (to taste), and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad". 8. assemble tacos in the following order: chicken, green onion relish, herb salad. no further seasoning or sauces necessary. ---------------------------------------------------------------------------
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