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Don't get me wrong here. I LOVE tacos from food trucks and taquerias. The flimsy paper plate, the little tortilla that can barely hold all the contents inside because the delicious spiced up grease is oozing out of the meat. It's a guilty pleasure of mine for sure. Which means you're not going to find me devouring these babies every week. I do however crave the flavors and the textures of a delicious taco. Which is why I had to come up with a healthy version of tacos that I COULD eat on the regular and not feel bad about it. There are a few healthy swaps here that makes this taco instantly better for you than the one you get at the truck or taqueria.
Use lean, clean protein like organic chicken breast vs. fattier meats
Cook the chicken in avocado oil vs in lard
Use whole wheat, low carb, or plant based tortillas versus traditional tortillas
The trick to making this taste good is choosing the right seasoning for the chicken and cooking the meat well. Make sure it's flavorful, juicy and tender.
Make extras and toss it in a salad for your next meal.
The meat is the star here. Let the tortilla, the crisp fresh greens and salsa play a small supporting role. On top of making this a healthier taco, I also made this recipe as a quick meal for those busy folks. If you are like me, balancing work, kids, husband, and a million other things to do, then you don't always have time to cook. And for some, cooking is a chore, not an enjoyable pastime. Don't fret, this recipe was created to make it super duper easy for the non-cooks. It's suppose to be something you can make over and over without breaking a sweat. And since Cinco de Mayo is just around the corner, why not bust out your taco skills and whip up this dish for yourself, your family or friends.
Easy Guilt Free Chicken Tacos
Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 10 Minutes
Ingredients:
1 pack of chicken tenders
1 pack of your favorite taco seasoning (Trader Joe's has a fantastic one that has packs some delicious heat)
3 roma tomatoes, diced
1 cup cilantro, roughly chopped
2 cups Mexican blend shredded cheese
6-8 pieces of tortilla (Low Carb Tortilla from Mission Tortilla is great)
1 container of your favorite salsa or pico de gallo
1 jar of your favorite taco sauce (red sauce or green sauce)
4-6 fresh lime wedges
1 bowl of fresh crisp greens (romaine, iceberg, or cabbage)
2 tablespoons avocado oil
Method:
Marinate chicken with taco seasoning for 15 minutes.
Prep your toppings, tomato, cilantro, limes, and fresh greens.
Set out everything into bowls so you can build your own tacos.
Heat a non-stick pan to high heat with oil. Be sure to coat the entire pan with pan by swirling it.
Pan fry chicken on high, both sides until it's got a nicely charred. Turn heat down to low and place a lid over it. Cook until chicken is cooked through, should take 8-10 minutes
Once chicken is done, plate chicken, cover with tented foil and let it rest for 5 minutes to let the juices settle in.
Transfer to a cutting board, slice chicken, plate, and garnish with lime wedges and cilantro sprigs.
Create a spread of your favorites to spiff your tacos
How satisfying does this look??
Skip the tortilla and pair it with some chips for a light snack
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