Chicken Fajita Breakfast Tacos

This is just something I threw together this morning, so it's not an "official" recipe with exact measurements and such. But it is so tasty that you might want to try to re-create it! :)

Chicken Fajita Breakfast Tacos (2 servings)

2 six-inch corn tortillas, made into crunchy taco shells using THIS TECHNIQUE

Over medium-high heat, stir-fry 2 ounces cubed boneless chicken breast and a few slices of red bell pepper and onion, until the chicken is cooked and the veggies are tender. Sprinkle with some seasonings - cumin, garlic power, cayenne pepper, etc. - and add a splash of water to the fry pan. Cook until the water has evaporated and reduce heat to medium-low. Whisk two eggs and pour over chicken/veggie mixture. When the eggs are cooked on one side, flip over and cook on the other side. Sprinkle with 1 ounce shredded cheddar cheese and heat until the cheese has melted.

Divide the chicken/egg mixture in half and spoon into taco shells. Top with salsa, guacamole, and fresh spinach.

Serving size = 1 taco
Calories: 274
Carbs: 17
Protein: 18

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