Skinny Chicken Tacos Recipes
EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)
I try to avoid cooking with pre-made spices and sauces (some are better than others), so this recipe is based off my re-interpretation of all the good things a taco should be: spicy, tasty, moist, and most of all packed with delicious veggies; using chicken and what I can find in my pantry at a moments notice. You could even simply top a bowl of lettuce and tomatoes with the taco meat and eat it as a taco salad - that would be very low fat!
Provided by SuzanneThePainter
Categories One Dish Meal
Time 25m
Yield 6 tacos, 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare your tacos/tortillas as directed on the packaging.
- Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
- Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
- In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
- Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
- Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!
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