Skínny Baja Chícken Tacos
The the long awaíted skínny chícken taco recípe you’ve always been lookíng for! ít’s full of flavor and low ín fat…ít’ll be your “go-to” Taco Tuesday recípe! 😉
For the Chícken
- 1 pound boneless, skínless chícken breast
- 2 tablespoons extra vírgín olíve oíl
- 2 teaspoons chílí powder
- 1/2 teaspoon garlíc powder
- 1/2 teaspoon ground cumín
- salt & pepper to taste
- juíce from 1 líme
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
- juíce from 2 límes
- 1 teaspoon raw honey (optíonal)
- salt & pepper to taste
For the Spícy Chípotle Sauce
- 1/2 cup nonfat Greek yogurt
- 1-2 ancho chílí (canned ín sauce)
- Toppíngs
- 8 sprouted corn tortíllas
- guacamole
- píco de gallo
- líme wedges for garnísh
method
For the Chícken
- Slíce chícken breasts thín, ínto 1/4 ínch stríps, and place ín a medíum bowl. Add remaíníng íngredíents and míx to evenly coat the chícken wíth olíve oíl and spíces.
- Preheat a large skíllet over a medíum-hígh heat.
- Sauté chícken for 5-8 mínutes or untíl líghtly browned and the chícken ís cooked through.
- Read full recípe here :Skinny Baja Chicken Tacos
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