Serves 2 to 3 (Makes 10 small tacos)
Try this fun, veggie-filled take on tacos for an easy, healthy weeknight meal.
1 package Smart Chicken tenders or boneless skinless breasts
1 very large celery root
1 tablespoon canola oil
Kosher salt and freshly cracked black pepper, as needed
2 tomatoes, diced
2 limes, juiced
½ red onion, finely diced
2 avocados, diced
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped and divided
With a knife, trim the ends of the celery root and carefully cut away the skin. Very thinly slice the celery root into tortilla-shaped discs. Brush with oil, season with salt and pepper, and set aside.
In a mixing bowl, combine the tomatoes, lime juice, onion, avocado, green onion, and half of the cilantro. Heat a grill to high. Season the chicken with salt and pepper and grill to an internal temperature of 165°F; let rest for 5 minutes. Chop or shred the chicken and mix it into the salsa mixture.
Grill the celery root tortillas until they soften slightly, but aren’t dried out. Top each shell with chicken, salsa, and extra cilantro and serve warm.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska