No Ramen, No Problem: Chicken Tacos


Cooking in college is not impossible – it just takes courage.

Experimenting, testing and undoubtedly failing is the name of the game. Try mixing ingredients, flavors and side dishes this semester before throwing in the towel with your culinary talents.

This week, I found a mouth-watering dish by throwing some of my favorite pieces of a meal together. I have a never-ending craving for spicy foods. In particular, I have to let my taste buds try anything with buffalo sauce.

You don’t need an oven or even a large kitchen to prepare this meal.

Start off by washing your chicken breast strips with warm water and place them on a microwave-safe dish. While the chicken sits on the dish, season the strips on both sides with a dash of paprika on each strip along with Italian seasoning, red pepper flakes, onion powder, garlic powder and some parmesan cheese.

Insert the dish into the microwave for approximately 15 minutes or until each chicken strip is cooked completely inside and out.

After you place the chicken into the microwave, don’t forget to wash your hands. While the chicken is cooking, prep the remaining ingredients. Dice the lettuce, red peppers and red onions, and place them into a side dish in the refrigerator.

Once the chicken is cooked, pull it out of the microwave. On a separate plate, place three taco shells onto the plate and set the microwave for one minute.

Pull out the taco shells and add all ingredients at the proportion that you desire and enjoy. For extra flavor, dollop a scoop of sour cream onto each taco for that extra sweet-and-sour flavor.

Tacos are easy to make and a flavorful menu option for almost any occasion.

Sweet and Spicy Chicken Tacos


  • 3 Chicken Breast Strips
  • 1 Red Pepper
  • 1 Red Onion
  • Lettuce
  • Parmesan Cheese


  • Red Pepper Flakes
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning