4Organic BonelessSkinless, Chicken Breasts, cut into 1-inch strips
Cooked Black Eyed Peascanned or cook from dry
1large onionchopped (divided use)
Low Carb Tortillasfor kids use regular corn or flour tortillas
Chile-Lime Salsa -crushed, tomatillos, lime juice, dried chiles, garlic, salt
Smoky Spice Blend -1/2 teaspoon each chili powder, cumin, smoked paprika, garlic, onion powder or use a blend like the Chile Lime Seasoning from Trader Joe's
Basil or Cilantrooptional garnish
Season chicken with the smoky spice blend or Chile Lime Seasoning.
In a large frying pan over medium-high heat, add 1 tablespoon cooking oil, then add chicken, brown chicken, then reduce heat to medium-low and cook through, 5-7 minutes. Remove and set aside, do not wipe pan.
Add half chopped onions to the pan used for cooking chicken.
Rinse the black-eyed peas, drain, add to the pan with the onion. Add salt and pepper to taste. Remove from heat and set aside.
In a clean pan over medium-high heat, toast tortillas till slightly crisp, stack on a plate.
To serve, start with a crisp tortilla, add chicken, black-eyed peas, basil, chile-lime salsa, the rest of the chopped onion, and queso fresco. Douse liberally with your favorite hot sauce!
You might find chile-lime salsa at the supermarket, otherwise, it's simple to make it yourself.