These tacos
happened by accident one night when I came home from school STARVING. When I
opened my fridge, I was disappointed to find that all I had was a package of
boneless, skinless chicken breasts and salad fixings (BORING). I was about to throw together my go-to
salad when a jar of salsa tucked away in a back corner caught my eye. It was at
that moment that Ten-minute tacos were born!
The great thing
about this recipe is that you can make it with whatever you have at home.
Whether you have some leftover protein (chicken, beef, turkey, fish, shrimp –
to name a few) or vegetables that you aren’t sure what to do with, these tacos
will turn out great every time!
Step 1: Season
the chicken. I used Zatarain’s Creole seasoning since I was starting with raw
chicken. I love the little kick this spicy blend adds to any dish. Taco
seasoning, Mrs. Dash, lemon pepper, or any other blend you have on hand would
work too! If you don’t care for the flavors of herbs and spices, seasoning up
the chicken with a little salt and pepper would work just fine! If you already
have some protein leftover from last night’s dinner, just use what you’ve
got…it will still be delish!
Step 2: Heat 1
tablespoon olive oil in a skillet. I cooked 4 thin cut chicken cutlets in this
amount of oil and it was plenty. This recipe could be done with just a little
cooking spray, but since everything else was so low-cal, I went for the oil!
Step 3: Sautee
the chicken until golden brown on each side. I start with the heat on high for
five minutes, then I flip the chicken and turn it town to medium so that it can
cook all the way through. If you leave
it too high you will end up with the outside charred and the inside raw – yuck!
Step 4: While
the chicken is cooking, chop up whatever vegetables you want to top your tacos
with. I used lettuce, tomato and purple onion for these.
Step 5: 30 second
guac is the key to any great homemade taco. I mash one avocado with a dash of
garlic powder, onion powder, pepper, and the juice of half a lime. If I don’t
have a lime on hand, I add a little bit of red wine vinegar. This adds a little
bit of tang and really brightens the dish! You could also use plain avocado
slices to top these tacos if you’d like.
Step 6: Heat
tortillas in the microwave for 30 seconds. I use Mission Low Carb whole wheat
6” fajita tortillas, which are only 1.5 points on Weight Watchers.
Step 7: Fill up
those tortillas! I layer chicken, lettuce, tomato, onion, salsa, and a sprinkle
of fat free mozzarella. I am all for reduced fat cheese, but I rarely like or
use fat free cheese. Anything that doesn’t melt probably shouldn’t be put into
your body. BUT the exception is mozzarella. I think the fat free version tastes
great, and it melts, so it’s perfect for this recipe!
Step 8: At only
9 Weight Watchers points for 2 tacos, this is a great way to satisfy your
Tex-Mex craving without eating something that’s deep-fried and smothered with queso!
XO,
Erica
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