Fitness · Recipies

Healthy chicken tacos

Once again we had yet another Taco Tuesday at our house. I try to mix things up, so we’re not always having the same kind of tacos from week to week. 

Yesterday I made shredded chicken tacos. At first my husband was all “I’m not real hungry, I’ll just have one.” Then he took his first bite and totally changed his mind. I had to heat up more tortillas so he could have more than one. 

Even I was impressed with myself. These were the best chicken tacos I had made in awhile. 

So you ask, what was the magic ingredient? Honestly I think it was a combination of things. 

First, I used ancho chili powder in the chicken which I haven’t done before. It gave a the chicken a richer chili taste. 

Second, I slow cooked the chicken in low sodium chicken broth for about 5 hours. I usually just season and bake in my oven, but I think this gave me a moister more flavorful meat. 

Third, I made pineapple pico de gallo to go on top. The sweetness from the pineapple was a nice compliment to the saltier taco. I used canned pineapple rather than fresh because I had some that needed to be used up, but it still tasted really fresh. 

These were so delish, that I had to have them again for lunch today! So give them a try and let me know what you think. 


Chicken tacos 

2 chicken breasts 

1 can chicken broth

1/2 tsp ancho chili powder 

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder 

1 tsp salt

1tsp pepper 

Place all ingredients in a slow cooker for up to 5 hours. Remove from. Cooker and shred in stand mixer. Prepare your tortillas. I like to lightly fry mine in a little coconut oil. Fill tortillas with chicken, top with pineapple pico de gallo, and cheese. 

If you want to skip the carbs from the tortillas, it’s also yummy as a lettuce wrap. 

Serves 10-12. 

Pineapple Pico de gallo:
2 tomatoes diced

1 cup finely diced pineapple (fresh or canned)

1 onion diced

1. garlic clove minced
1/2 cup chopped cilantro 

1 tbs lemon or lime juice
Salt to taste. 
Mix all ingredients in a small bowl. Serve on tacos or with tortilla chips

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