Skinny Baja Chicken Tacos

Serves; 4
Prep Time; 10 min
Cook Time;10 min
Total Time; 20 min

For the Chicken;
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • salt & pepper to taste
  • juice from 1 lime

For the Cabbage Slaw;
  • 3/4 cup red cabbage, shredded
  • 3/4 cup Napa cabbage, shredded
  • 1/2 shredded carrot (about 1 large carrot)
  • 3 tablespoons nonfat Greek yogurt
  • juice from 2 limes
  • 1 teaspoon raw honey (optional)
  • salt & pepper to taste

For the Spicy Chipotle Sauce;
  • 1/2 cup nonfat Greek yogurt
  • 1-2 ancho chili (canned in sauce)
  • Toppings
  • 8 sprouted corn tortillas
  • guacamole
  • pico de gallo
  • lime wedges for garnish

For the Chicken;
  1. Slice chicken breasts thin, into 1/4 inch strips, and place in a medium bowl. Add remaining ingredients and mix to evenly coat the chicken with olive oil and spices.
  2. Preheat a large skillet over a medium-high heat.
  3. Saut� chicken for 5-8 minutes or until lightly browned and the chicken is cooked through.

For the Cabbage Slaw;
  1. While the chicken in cooking prepare the cabbage. Combine all ingredients in a medium bowl and set aside.

For the Spicy Chipotle Sauce;
  1. In a blender or food processor, combine ingredients until smooth. Spoon mixture into a plastic baggy and cut the corner off to open a 1/4 inch.

To assemble;
  1. Arrange chicken, cabbage slaw, pico de gallo, and guacamole on a corn tortilla. Pipe the chipotle sauce over each taco, drizzle with lime juice, and enjoy! ??

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