Can't think of a new taco recipe for Taco Tuesday? Look no further, these ancho chicken tacos won’t fail you! These tacos are low calorie and a good source of protein to get you through your next fiesta, all while staying within a good macronutrient and calorie range!
½ cup all-purpose white flour
2 teaspoons ancho chili powder
1 teaspoon taco seasoning
A generous pinch of salt and pepper
2 tablespoons of olive oil
10-11 2 lb. boneless skinless chicken breasts (3 ounces of chicken per taco)
12 small corn tortillas
2-3 large cabbage leaves, shredded
One bunch cilantro, chopped
1-2 limes (cut into 4 wedges)
Sour cream (1 tablespoon of sour cream per taco)
2 jalapeños sliced (approximately 2-3 slices of jalapeño per taco)
2-3 Avocados sliced (approximately 2 ounces per taco)
Minced green onions (can substitute red onions)
Toss the leaves of cabbage and bunch of cilantro together.
Combine the ½ cup of white whole flour, 2 teaspoons of ancho chili powder, and salt and pepper in a shallow dish.
In a heavy-duty pan, heat the olive oil to medium/high heat. Cut the chicken breasts in half or quarters then toss thoroughly in the flour mixture. Once tossed well, add to the pan. Cook for 3-5 minutes then flip the chicken and cook for another 3-5 minutes until the outside is browned and the inside is no longer pink. Remove the pan from the heat and sprinkle it with a pinch more salt. Allow the chicken to cool for a few minutes. Cut or shred the chicken into small pieces.
Cut avocados into slices and limes into wedges as a topping for your tacos.
Warm tortillas (microwave for 20-30 seconds) and assemble with the chicken and toppings! Use approximately 2 ounces per taco (2 slices) and a small squeeze of lime juice! For more added protein, add another ounce of chicken to your taco!
1 serving: 1 taco
Fiber: 5.48 g