#Recipes >> Skinny Baja Chicken Tacos
Now you may or may not know about my love affair with Mexican food. But if you haven’t heard yet, I LOVE MEXICAN. And Cinco de Mayo is a favorite holiday of mine for just that reason!
I would have to say Mexican is probably my favorite style of food. And until semi-recently, I have only ever been able to enjoy seafood dishes (I was a pescetarian for 10 years). But since coming back to the full-on carnivore side, I can now enjoy all sorts of tasty Mexican dishes.
The only problem with that is that my waistline would NOT be too happy about all that. So of course, I had to make a “skinny” version of a new fav, Baja Chicken Tacos with Spicy Chipotle Sauce!!
These are made almost the same way as the fish tacos, I just changed up the sauce and cabbage slaw a bit. I can’t decide which is better.
And the best part is…you don’t have to! Both recipes only take about 15-20 minutes each…So why not make both! Oh and don’t forget the Skinny Margaritas! 😉
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
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.
Preheat a large skillet over a medium-high heat.
Sauté chicken for 5-8 minutes or until lightly browned and the chicken is cooked through.
For the Cabbage Slaw
While the chicken in cooking prepare the cabbage. Combine all ingredients in a medium bowl and set aside.
For the Spicy Chipotle Sauce
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
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! 🙂
ENJOY .. !!
