Veggified Tacos

One of our favorite summer meals are chicken tacos on the grill.  I have blogged about this in the past.  It is so easy to marinade the chicken during the day and toss it on the grill pan at night.  I am on a renewed focus to eat healthy, after several weeks of stress eating puppy chow and other junky food.  [I may have mentioned to a co-worker today that whoever invented puppy chow deserved a Nobel Peach prize].  This time when I prepped the tacos, I decided to add some veggies to make them healthier and try to distract myself from the missing cheese.  This week when I was at the grocery store I bought a bag of the mini-sweet peppers.  I chopped those up, added some white onion, and tossed them in a little bit of olive oil with a grilling seasoning.  Mark tossed those on the grill pan with the chicken (separated to prevent salmonella, of course).  I topped my taco meat with the veggies, then sliced some avocado on top.  We also used the Market Pantry whole wheat taco shells too, instead of our normal white flour ones.  Delicious and crunchy!