Quick and Easy Chicken Taco Recipe
Chicken Tacos are a Healthy Meal
A Delicious Quick and Easy Meal
If you are like me, I always seem to be short of time. We stay busy doing so many things these days, we just can't seem to get it all done timely. You look up and all of a sudden you realize that it is past time to start something for dinner! Then comes the decision, "What am I going to cook?" You want to feed your family a good nutritious meal, but sometimes that just takes so long and you really don't want to run by some "fast food" place again!
Here is a quick and easy recipe for delicious chicken tacos that is nutritious and only takes about 30 minutes to prepare. This recipe makes enough for about 6 tacos and of course, you can double if needed.
2 chicken breasts, cut in strips
No fat/low fat cooking spray
¼ cup mild chunky salsa
¼ teaspoon cumin
¼ teaspoon garlic salt
¼ cup copped onion
½ cup chopped tomatoes
1 cup shredded lettuce
1 cup grated cheese
Taco shells or corn tortillas – 6
½ cup canola oil
Salt and pepper to taste
Low fat sour cream, avocado slices optional, but good!
I like to keep boneless, skinless chicken breast in my freezer. It comes in very handy so often and it doesn’t take long to “semi”-thaw out in the microwave, just don’t overdo it! I find it easier to slice the chicken into strips when it is semi-thawed. Spray your skillet with enough no fat cooking spray to just coat the bottom of it. Heat the skillet and add the chicken strips. Cook until juice is no longer pink, add salt and pepper. Drain off any remaining oil or water. Set aside to let in cool as you are going to pull it apart or ‘shred’ it.
While the chicken is cooling off, is when I grate my cheese, shred the lettuce and chop the onion and tomatoes.
After you have shredded the chicken put it back in the skillet and put on low. Add cumin, garlic salt and either stewed tomatoes or mild salsa. I usually use salsa, as it adds more of a Mexican flavor, and we make our own. (Recipe link below.) Drain off most of the liquid first. Cover and let this cook on low while you make your taco shells.
For your taco shells, you can buy pre-made shells if you like, but I prefer to cook my own. Pour oil into skillet and heat on medium high until hot. Add corn tortillas one at a time. Place tortilla into hot oil until just getting crispy then turn over and cook other side, just until getting crispy. You want to be able to fold the tortilla after you take it out, so don’t fry it too long. Have paper towels ready to place cooked tortilla on as you take it out of the skillet. Place another paper towel on top and press to remove most of the oil. Now fold tortilla in half and set aside. Repeat this until you have cooked all the tortillas.
Add the chicken to your freshly cooked taco shells and add chopped tomatoes, lettuce, onion and cheese. If you would like, you can add low fat sour cream or avocado slices. I prefer mine with both! You can serve alone or with Spanish rice.
Note: I always had a hard time putting sour cream on my tacos without just "blobbing" it on. A fast and easy way to add sour cream is to put desired amount of sour cream into a snack size zip lock bag. Cut one of the bottom corners and now your can squeeze the sour cream out of the bag.
We know that chicken is low in fat and you can use your preference as to the cooking oil. Be sure to as much of the oil out of the tortillas as possible with the paper towels. Tomatoes and salsa are also very nutritious also. You are using low-fat cheese and sour cream to reduce calories and fat. Avocados are high is omega 3s. Fast, easy and nutritious, what more could you ask for!
What are your favorite kind of tacos?See results without voting
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