It’s taco night!! Kyle and I LOVE tacos. We have multiple restaurants nearby that serve fantastic tacos: Bodega in Darien, Molcajetes and Tacos Mexico in Norwalk and in Hartford, my coworkers and I love (almost) weekly trips to the Lucky Taco truck parked on Bushnell Park. Tacos are versatile, incredibly flavorful and the best part, are really not bad for you. (Okay, well if you stuff it with fried fish and lots of cheese, that’s another story).
I’ve made countless kinds of tacos: shrimp, steak, black bean & veggie…I could go on. But this week I was looking for a high protein and low-fat taco to compliment the T25 workout program Kyle and I are doing. So I used a skin less and boneless white meat chicken breast, red cabbage and an avocado crema topping.
I had to leave the house for a meeting before Kyle got home. I left the tacos out for him to eat and he texted me to say, “I ate 3, is that really bad??” I responded “Haha no; I also had 3”. And his response was “I feel like I was really bad…” meaning no way eating 3 tacos was a healthy choice! So, this proves to you they are delicious and don’t compromise on flavor. Now, let me prove to you that they are good for you.
For 3 of these tacos you are looking at roughly 450 calories, good fat from the avocado and a fresh vegetable. And you will be full. Kyle may have went on to eat 4 but who’s counting, and he’s allowed more calories. Dig in and enjoy 🙂
- 2 boneless and skin less chicken breasts
- 2 jalapenos (add one more if you like it hot!)
- Fresh cilantro (maybe 1 cup? – just eyeball it people!)
- 2 limes
- 1 avocado
- 1 garlic clove
- 1 tbsp reduced fat sour cream (optional ingredient)
- 1/3 of a head of red cabbage
- 2 tbsp red or white vinegar
- Salt & Pepper
- 1 tbsp or so of ancho chili powder
- 1/2 tbsp lawrys seasoning
- White corn tacos
Cut the jalapenos in half, lengthwise and remove the seeds and stems.
Place jalapenos, avocado, sour cream, cilantro, lime juice, garlic and salt and pepper in a blender and puree until smooth.
Slice the red cabbage into coleslaw-style strips. Add vinegar and salt and mix.
I marinated my chicken overnight with ancho chili powder, lawry’s, pepper and a bit of extra virgin olive oil just to moisten the ingredients. If you use lawry’s you do not need to add more salt. The overnight marinade is an optional step. If you don’t have time, simply season the chicken before you cook it.
Sear the chicken on both sides of a hot pan to get a nice crust. Then add chicken broth or a squeeze of lime juice, place a lid over the pan and let cook on low heat.
When the chicken is close to being finished, remove from the pan and dice in tiny pieces on your cutting board. Then place back in the pan to be sure everything is cooked through.
Build your tacos with each of the ingredients and enjoy them guilt-free!