Healthy Chicken Tacos
These chicken tacos are a quick, healthy meal! The filling makes a tasty taco, or you can use it to top a salad. I like mine garnished with lettuce, cheese, salsa, sour cream and guacamole, but then youll have to rethink the healthy part!
These chicken tacos are a quick, healthy meal! The filling makes a tasty taco, or you can use it to top a salad. I like mine garnished with lettuce, cheese, salsa, sour cream and guacamole, but then youll have to rethink the healthy part!
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 tablespoon canola oil
- 1 dash tabasco sauce
- 1 whole medium onion chopped
- 1 can tomato sauce (8 ounces)
- 1/2 cups water
- 1 teaspoon seasoned salt (lawry's)
- 1/4 teaspoons ground cumin
- 3- 1/2 cups cooked chicken chopped
- 10 whole taco shells or flour tortillias
- Carbohydrate 25.108950004325 g
- Cholesterol 0 mg
- Fat 15.5033900013261 g
- Fiber 7.37568752776237 g
- Protein 6.06783187597007 g
- Saturated Fat 1.25708712523366 g
- Serving Size 1 1 recipe (534g)
- Sodium 2101.80143758392 mg
- Sugar 17.7332624765626 g
- Trans Fat 0.520253000219568 g
- Calories 240 calories
Step-by-step
- Place canola oil in a large skillet over medium high heat.
- Add the chopped onion and garlic; saute until onion starts to soften and become translucent, about 5 minutes.
- Reduce heat to medium and add the tomato sauce, water, spices, Tabasco and chicken; simmer for 8-10 minutes.
- Heat taco shells or tortillas according to package directions.
- Fill with chicken and add your favorite toppings!
My Go-To Healthy Chicken Tacos
As a busy working mom, finding quick and healthy meals is always a top priority. Dinner time often feels like a race against the clock, but that doesn't mean we have to compromise on flavor or nutrition. These chicken tacos are my absolute lifesaver – they’re ready in under 30 minutes, packed with protein, and easily customizable to everyone's preferences. Honestly, I've made this recipe countless times, tweaking it based on what we have on hand, and it's always a winner.
The beauty of this recipe lies in its simplicity. You likely already have most of the ingredients in your pantry. It's a perfect example of how delicious and healthy food doesn't have to be complicated or time-consuming. I often prep the chicken ahead of time – it’s even better the next day, believe me!– which makes weeknight dinners a breeze. I just reheat it and then the rest of the process is pretty simple. During the weekends, I sometimes make a large batch and we enjoy it for lunch throughout the week. The leftover chicken is amazing added to salads too!
Why I Love This Recipe:
- Speed: Ready in under 30 minutes.
- Health: Packed with protein and easily adaptable for different dietary needs.
- Versatility: Great as a main course or a tasty salad topper.
- Flavor: The perfect balance of savory and slightly spicy.
- Kid-Friendly: My kids devour these tacos!
Tips and Variations:
- Spice it up: Add more Tabasco or a pinch of cayenne pepper for extra heat.
- Get creative with toppings: Shredded lettuce, diced tomatoes, cheese, sour cream, guacamole, salsa – the possibilities are endless!
- Make it vegetarian: Substitute the chicken with black beans or lentils for a delicious vegetarian option.
- Meal prep friendly: Cook a large batch of chicken and store it in the fridge for quick weeknight meals.
- Different shells: Use corn tortillas for a gluten-free option.
This recipe truly is a testament to the fact that healthy eating doesn’t need to be boring or overly complicated. It's a celebration of fresh ingredients and simple cooking techniques, resulting in a delicious and satisfying meal the whole family will love. I've included the recipe below, but I encourage you to experiment and make it your own. Let me know how yours turn out!
Ingredients: 1 clove garlic minced, 1 tablespoon chili powder, 1 tablespoon canola oil, 1 dash tabasco sauce, 1 whole medium onion chopped, 1 can tomato sauce (8 ounces), 1/2 cups water, 1 teaspoon seasoned salt (lawry's), 1/4 teaspoons ground cumin, 3- 1/2 cups cooked chicken chopped, 10 whole taco shells or flour tortillas
