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These
healthy
chicken
tacos
are
FULL
of
flavor
and
low
in
fat
—
it’s
the
skinny
taco
recipe
you’ve
been
searching
for
and
will
be
your
“go-to”
Taco
Tuesday
recipe!
I
would
have
to
say
Mexican
cuisine
is
probably
my
favorite.
And
until
recently,
I
could
only
enjoy
seafood
dishes
as
I
was
a
pescetarian
for
10
years.
But
since
returning
to
a
full
carnivorous
diet,
I
can
now
indulge
in
all
sorts
of
delectable
Mexican
dishes.
It
takes
about
15-20
minutes
each,
so
why
not
make
both?
Don’t
forget
the
Skinny
Margaritas!
😉
Ingredients
For
the
Chicken:
-
1
pound
boneless,
skinless
chicken
breast -
2
tablespoons
extra
virgin
olive
oil -
2
teaspoons
chili
powder -
1/2
teaspoon
garlic
powder -
1/2
teaspoon
ground
cumin -
Salt
&
pepper
to
taste -
Juice
from
1
lime
For
the
Cabbage
Slaw:
-
3/4
cup
red
cabbage,
shredded -
3/4
cup
Napa
cabbage,
shredded -
1/2
shredded
carrot
(about
1
large
carrot) -
3
tablespoons
nonfat
Greek
yogurt -
Juice
from
2
limes -
1
teaspoon
raw
honey
(optional) -
Salt
&
pepper
to
taste
For
the
Spicy
Chipotle
Sauce:
-
1/2
cup
nonfat
Greek
yogurt -
1-2
ancho
chili
(canned
in
sauce)
Toppings:
-
8
sprouted
corn
tortillas - Guacamole
-
Pico
de
gallo -
Lime
wedges
for
garnish
Instructions
Prepare
the
Chicken
-
Slice
chicken
breasts
thinly
into
1/4
inch
strips
and
place
in
a
medium
bowl. -
Add
olive
oil,
chili
powder,
garlic
powder,
ground
cumin,
salt,
pepper,
and
lime
juice.
Mix
to
coat
the
chicken
evenly. -
Preheat
a
large
skillet
over
medium-high
heat.
Sauté
chicken
for
5-8
minutes
or
until
lightly
browned
and
cooked
through.
Make
the
Cabbage
Slaw
-
While
the
chicken
is
cooking,
combine
shredded
red
cabbage,
shredded
Napa
cabbage,
shredded
carrot,
Greek
yogurt,
lime
juice,
and
honey
in
a
medium
bowl.
Mix
well
and
set
aside.
Prepare
the
Spicy
Chipotle
Sauce
-
In
a
blender
or
food
processor,
combine
Greek
yogurt
and
ancho
chili
until
smooth. -
Spoon
the
mixture
into
a
plastic
bag
and
cut
the
corner
off
to
create
a
small
opening.
Assemble
the
Tacos
-
Arrange
chicken,
cabbage
slaw,
pico
de
gallo,
and
guacamole
on
a
sprouted
corn
tortilla. -
Pipe
the
chipotle
sauce
over
each
taco,
drizzle
with
lime
juice,
and
serve
with
lime
wedges.
Cooking
Tips
-
Marinating:
For
optimal
flavor,
marinate
the
chicken
for
at
least
5-10
minutes
at
room
temperature
or
up
to
8
hours
in
the
refrigerator. -
Grill
Marks:
Use
a
cast
iron
grill
pan
to
achieve
perfect
grill
marks
when
cooking
the
chicken
on
the
stovetop. -
Warming
Tortillas:
Warm
tortillas
in
a
skillet
or
directly
over
a
gas
flame
on
the
stovetop
for
the
best
texture.
Serving
Suggestions
-
Add
red
or
green
cabbage,
thinly
sliced -
Include
red
or
green
leaf
lettuce -
Top
with
chopped
tomatoes,
pico
de
gallo,
or
blended
salsa -
Add
chopped
avocado
or
guacamole -
Sprinkle
with
crumbled
Cotija
or
shredded
Monterey
Jack
cheese -
Squeeze
fresh
lime
juice
over
the
top -
Enhance
with
chopped
bell
pepper
or
matchstick
carrots
for
extra
color
and
crunch
FAQ
How
long
should
I
marinate
the
chicken?
Marinate
the
chicken
for
at
least
5-10
minutes
at
room
temperature
or
up
to
8
hours
in
the
refrigerator
for
the
best
flavor.
How
can
I
achieve
grill
marks
on
the
stovetop?
Use
a
cast
iron
grill
pan
to
achieve
perfect
grill
marks
when
cooking
chicken
on
the
stovetop.
What
are
the
best
methods
to
warm
tortillas?
Warm
tortillas
in
a
skillet
or
directly
over
a
gas
flame
on
the
stovetop
for
the
best
texture.
Other
methods
include
using
a
microwave
or
oven.
Summary
Skinny
Baja
Chicken
Tacos
offer
a
healthy
and
flavorful
alternative
to
traditional
tacos.
This
recipe
features
tender,
marinated
chicken,
fresh
cabbage
slaw,
and
a
spicy
chipotle
sauce,
all
wrapped
in
sprouted
corn
tortillas.
Perfect
for
a
quick
and
easy
meal,
these
tacos
can
be
customized
with
your
favorite
toppings
and
are
sure
to
become
a
staple
in
your
kitchen.
Enjoy
with
a
side
of
skinny
margaritas
for
a
complete
Mexican-inspired
feast!