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If you’re looking for a fresh and flavorful dish that’s equally satisfying for both meat lovers and plant-based eaters, look no further than crispy balsamic vinaigrette tacos. This innovative recipe combines the irresistible crunch of crispy tacos with the tangy brightness of balsamic vinaigrette, creating a taste sensation that is as delightful to the palate as it is visually appealing. Whether you’re hosting a casual gathering or seeking a simple yet impressive weeknight dinner, these tacos are sure to be a hit.

Crispy Balsamic Vinaigrette Tacos

Discover the deliciousness of crispy balsamic vinaigrette tacos, a versatile dish that pleases both meat lovers and plant-based eaters. With the perfect balance of crunchy tacos and tangy vinaigrette, this recipe is ideal for any occasion, from casual dinners to entertaining guests. Customize with chicken or tofu, fresh veggies, and your favorite toppings for a meal that's bursting with flavor and color. Perfect for weeknight dinners or taco nights, these tacos are sure to impress!
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Ingredients
  

8 small corn tortillas

1 pound boneless chicken thighs or tofu, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup shredded lettuce (romaine or iceberg)

¼ red onion, thinly sliced

½ cup feta cheese, crumbled (optional)

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Fresh basil, for garnish

For Balsamic Vinaigrette:

¼ cup balsamic vinegar

⅓ cup olive oil

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Prepare the Balsamic Vinaigrette:

    - In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until combined. Set aside.

      Cook the Chicken (or Tofu):

        - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken thighs or tofu, season with salt, pepper, smoked paprika, garlic powder, and cumin.

          - Cook for about 7-10 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.

            Crisp the Tortillas:

              - In a separate dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until soft. For crispy tortillas, lightly fry them in a bit of olive oil until golden and crispy, about 1 minute per side. Drain on paper towels.

                Assemble the Tacos:

                  - On each tortilla, layer the cooked chicken (or tofu), sliced cherry tomatoes, diced avocado, shredded lettuce, and red onion. Drizzle a generous amount of the balsamic vinaigrette over the top.

                    Garnish and Serve:

                      - Sprinkle crumbled feta cheese if desired and garnish with fresh basil. Serve immediately with additional vinaigrette on the side.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4