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**Chicken Tacos** Main Entree 6 Ingredients: 1 lb. extra l..
🕑 Added 2021-12-26 02:18:50 +0000 UTC **Chicken Tacos** Main Entree 6 Ingredients: 1 lb. extra lean ground chicken breast 6 corn tortillas (I used the La Banderita corn tortillas from Aldi) 1 tbsp. coconut oil ¼ cup chopped red onion 1 jalapeno chopped (seeds optional) 2 tsp. chili powder 1 tsp. cumin ½ tsp. garlic powder 1 tsp. oregano ¾ cup shredded Mexican cheese ¼ tsp. cayenne pepper salt and pepper (to taste) cooking spray * To make this recipe easier, you can replace the seasonings above with a packet of reduced sodium taco seasoning (make sure to follow the directions on the packet to cook it properly). Directions: 1. Preheat oven to 350°F. Line a baking sheet with foil and spray with cooking spray. Place tortillas on the baking sheet (six should fit on the sheet) and lightly spray tortillas with cooking spray. Bake tortillas for 2-3 minutes on each side, until warm and lightly browned. (They should still be pliable, so you can fold them like tacos.) 2. Heat oil in skillet. Add onion and jalapeno to skillet and cook for about 5 minutes. 3. Add the chicken to the mixture and start to brown it while breaking it up into smaller pieces. Combine remaining ingredients into the meat mixture and cook for another 10 minutes (or until meat is cooked through). 4. Top each cooked tortilla with the meat mixture and then 1/8 cup of cheese (so you’re using ¼ cup for 2 tacos). You can also top the tacos with salsa or guacamole (all within the serving size). TIP: To make this meal fewer calories, replace the tortilla with a lettuce wrap. For a more protein-packed meal, you can use a skillet to add the meat to eggs and some egg whites to make a scramble. Nutritional Information: Calories: 427 Fat: 12 g Carbs: 21 g Protein: 42 g **Note: The nutritional information above just includes the meat, cheese, tortillas and oil. Make sure that you track any additional toppings or sides to ensure you stay within your macros.** Serving Size: 2 tacos ŸŸ Servings: 3
