Quick Chicken Tacos

Last night was a prime example of clean eating made easy by preparation.  With a few already prepped items, we were sitting down to a delicious, healthy, clean supper in 20 minutes.

Chicken Tacos

8 corn tortillas (or whatever tortilla you like...You can also use lettuce to wrap)
1 TB Grapeseed oil or coconut oil (urge you to use these because they won't turn into transfat at high temps)
1 small zucchini cut into half moons
2 cups of shredded chicken (precooked earlier in the week)
1 tsp cumin
1 tsp chili powder
1 clove garlic minced
Salt to taste
Juice of 1/2 lime
1/4 cup fresh parsley, chopped (or cilantro)
1 avocado, diced
1 cup shredded cabbage (I buy mine pre shredded from Healthy Living)
Sour Cream
Salsa
1 to 1 1/2 cup Cheese, shredded (please shredded yourself!  It's cheaper and shredded cheeses often have crap added)

Grab your tortillas and put on a microwave safe plate with a wet paper towel on top.  Set aside.

Pre heat oil in a skillet.  Add zucchini and let cook for about 3 minutes.  Then add the chicken, cumin, chili powder, and salt.  Let cook for another 2 minutes and add the lime and garlic.  Cook for a another minute or so, being careful not to burn the garlic.  Take off the head and stir in the parsley.

While the meat is cooking, cut up your avocado and shred cheese.  When you take the meat off the heat, pop your tortillas in the microwave and cook for 1 minute.

Then build your tacos!  I eat avocado, cabbage, a tiny bit of sour cream, cheese, and salsa on mine, but please experiement with different veggies and toppings.  If you can stand it, throw on some chopped fresh jalapenos.  They have immune and metabolism boosting abilities. 
I served with a side of quinoa with salsa mixed in. Also try quinoa with some lime juice and fresh cilantro.