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Healthy Chicken Taco Recipe

  • Medium 19 Ingredients
  • 20 min Prep 10 min - Cook 10 min
  • Coups 4 Servings

INGREDIENTS

For the Chicken Chunks

  • 1 pound (0.5 kg) of boneless chicken
  • 2 tablespoons of chilli powder
  • 2 tablespoons of garlic powder
  • 1/2 tablespoon of ground/powder cumin seeds
  • 2 tablespoons of extra virgin olive oil
  • 1 lime juice
  • salt and pepper to taste

For the Cabbage Coleslaw

  • 1 cup of shredded red cabbage
  • 1 cup of shredded green (Napa) cabbage
  • 1 large carrot, shredded
  • 1 tablespoon of honey
  • 3 tablespoon of Greek yoghurt
  • 2 lime’s juice
  • salt and pepper to taste

For the Spicy Chipotle Sauce Mix

  • 1/3 cup of Greek yoghurt
  • 1 to 2 ancho chillis or any hot chillis around

For the Final Topping

  • 8 to 10 corn tortillas of your favorite brand
  • guacamole, readymade
  • Pico de gallo, readymade

This is the preparation chart that makes it mildly medium difficult.

DIRECTIONS

  1. Prepare the chicken chunks first. Slice the breast pieces into thin stripes. Keep them about 1/4th of an inch. Place them in a medium-sized bowl. Add the remaining mixture now from the “For chicken” part, mix them well. The olive oil acts as the batter to stick them together. Now, preheat a large skillet and place the flame in medium heat. Now, it’s time to slightly saute the chicken slices, maybe like 5 to 8 minutes. You can see them turn light brown, burnt and smell the cooked chicken. It’s done now.
  2. Prepare the coleslaw now. When the chicken was cooking at medium heat, get all the chopped ingredients from under the “For coleslaw” and mix them well. Keep them aside for topping later.

  1. Now, prepare the chipotle sauce. Combine all the ingredients under it, and put them to a grinder/blender or food processor. Mixed well, keep it aside. You could use a kind of plastic bag with a small hole for applying.
  2. Finally, assemble the skinny healthy tacos. Inside each of the tortillas spread the chicken, the slaw, the Gallo, and the guacamole. Pipe the sauce over it or just spread with a spoon. Serve at normal temperatures.

NOTES – The type of tortillas you use can differ. You can swap them for flatbread, rotlas, chapattis made from barley and multigrain rotis too.

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