I’m writing this post late in the night purely because there’s a good chance I’ll be on a small hiatus for the next few weeks.
Because I’m moving! Yep, the past week all I’ve been doing is packing away. We even got a 26 foot trailer to pack it all in. Crazy!
So, about these tacos. I’ve been craving Mexican food so badly the past few weeks but have yet to get it. And even though what I’m really craving is deep fried chips with salsa, and globs of gooey cheese over shredded beef, this was a pretty good sub for a healthy dinner.
And just in case you’re wondering, my brother (and I quote) said these were “the best tacos he ever had”. A nice compliment if I do say so myself.
The best part? They’re sooo easy! They only took me about 1 hour to make from beginning to end, and some of it can be made in advance if needed.
Keep reading for the best tacos ever 😉
Ingredients for Cilantro Lime Sauce:
1 container 0% plain Greek yogurt
1/4 bunch cilantro, chopped
Juice of 1 lime
2 garlic cloves, chopped
1/2 jalepeño, seeded and chopped (I added a few seeds for heat)
1/4 tsp. paprika
Salt and Pepper, to taste
Combine all of the ingredients in a blender and blend until smooth. Leave in the fridge for at least 15 minutes to set.
Ingredients for Spice Mix:
1/2 Tbs. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. chili flakes (or to taste)
1/4 tsp. ground oregano
1/2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. ceyenne pepper
Salt and Pepper, to taste
Mix all ingredients together in a small bowl.
Ingredients for Tacos:
Drizzle of olive oil
2 cloves garlic, chopped
1 lb. chicken breast, cut into cubes
1 recipe for spice mix
8-12 corn tortillas
Reduced fat Mexican cheese
1 tomato, diced
1 avocado, diced
1 can corn, drained
Chopped cilantro, for garnish
In a saute pan, heat the olive oil at medium heat. Add the garlic and saute until fragrant. Add cubed chicken and cook for a few minutes. Then add the spice mix and cook for about 5 minutes, or until the chicken is cooked through. Add 2 Tbs. water, cover, and set the heat to low. Cover the pan and cook until the water absorbs.
Meanwhile, heat the corn tortillas over a hot pan. I wait until each side of the tortilla is browned and then place them in a tortilla warmer until dinner time.
Then it’s time to assemble!
I made a taco bar which would be super fun for younger kids. (The meat is not pictured because it was being warmed on the burner).
I served the tacos with refried beans and next time I’ll probably make some Mexican rice.
- Vegetarian: Replace chicken with vegetables (like onions and peppers) or tofu.
- Vegan: Replace chicken with vegetables or tofu. Don’t use cheese, and replace Greek yogurt with soy yogurt.
- Gluten Free: This recipe is gluten free.
- Paleo: Replace corn tortillas with kale, collard greens, cabbage leaves, etc. Don’t use cheese. Replace Greek yogurt with soy yogurt (unless you let Greek yogurt into your diet :))
Let me know what you guys think of this recipe! It’s definitely a winner in my fam.