Raspberry Walnut Tacos Recipe
by Rachel Bergstrand, Franklin Tennessee
2 chicken breasts
feta cheese cubes
1 head organic lettuce
raspberry walnut vinaigrette
you love tacos, but are tired of the traditional beef, lettuce, cheese,
and sour cream variety, this recipe is for you! Raspberry Walnut Tacos
are a great way to use in-season berries to make an easy and refreshing
dinner that everyone will enjoy.
First, heat two tablespoons of vegetable oil in a skillet or frying pan. Carefully place two chicken breasts in the heated oil. When the chicken is lightly browned (check the center to make sure there is no pink tint), plate the chicken and turn off the stove. Leave the remaining oil in the pan for later use.
Next, cube the chicken breasts with a sharp knife. Set aside.
Rinse the organic lettuce and cut into long strips. Wash fresh raspberries and set them aside in their own container.
Reheat the leftover oil in the same skillet you have already used, using a low heat setting. Let the tortilla fry in oil until slightly crispy. Repeat this step for as many taco shells as you need.
For the perfect taco, sprinkle the inside of the taco shell with feta cheese, place a few chicken cubes on top, and cover with the prepared lettuce. Next, place the raspberries and walnuts atop the lettuce and serve with raspberry walnut vinaigrette.