“Muy bueno” Skinny Chicken Tacos.

My boyfriend and I were in Mexico at the end of February and let me tell you – I could eat tacos and guac for dinner every night. So when our friends Monique and Paul invited us over for Mexican night last week, I couldn’t have been more pumped. The food (and the cocktails – Mezcal tequila passion fruit margaritas) was amaaaazing. In fact, they were so good, that I was craving tacos for the next few days and decided to whip some up for friends that were coming over on Saturday. These tacos were both healthy and delicious. I have to credit thelivefitgirls.com for the recipe (with some slight adaptations).

Here’s how I made them:

Chicken – mix all ingredients in a bowl, then cook in a skillet over medium-high heat until lightly browned

  • 3lbs of boneless, skinless chicken breasts (sliced into 1/4 inch strips)
  • 4 tablespoons of olive oil
  • 2 tablespoons of chili powder
  • 1.5 teaspoons of garlic powder
  • 1.5 teaspoons of cumin
  • juice from 2 limes
  • salt and pepper

Cabbage Slaw – mix all ingredients in a bowl together

  • 3/4 cup of red cabbage (chopped)
  • 3/4 cup Napa cabbage (chopped)
  • 1 carrot (shredded)
  • 3 tablespoons of nonfat Greek yoghurt
  • juice from 1 lime
  • salt and pepper

Spicy Jalapeno Sauce – mix ingredients with a hand held blender

  • 1/2 a jalapeno (chopped)
  • 1/2 cup nonfat greek yoghurt

Pico de gallo – mix all ingredients in a bowl together

  • 3 tomatoes (diced)
  • 1/2 a white onion (finely chopped)
  • 1/2 a jalapeno (finely chopped)
  • 1 green onion (chopped)
  • 2 sprigs of fresh cilantro (finely chopped)
  • 1 garlic clove (minced)
  • salt and pepper

Serve on corn tortillas!

Makes approx 12 tacos

Per taco:

  • Calories 347
  • Total fat 14.1g (saturated fat 3.1g, trans fat 0g)
  • Cholesterol: 101mg
  • Sodium 148mg
  • Total Carb: 16.9g (dietary fibre 3.1g, sugars 3.4g)
  • Protein 38.3g





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