Chicken Tacos with Cilantro Lime Sauce

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Hi guys!

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 😉

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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.

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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.

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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

Shredded lettuce

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!

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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).

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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.



Vegetable Alfredo with Crispy Prosciutto

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Happy Monday!

I hope you are all having a wonderful beginning to your summer!  I definitely am.  Not only did I get to have an amazing graduation party, but some of my close family and my best friend (ever) got to come into town to celebrate it with me.  That meant the world to me since I don’t get to see them a lot.

Today I started packing up my stuff to move (which I have learned that I hate passionately).  If anyone has any tips to make this process a little easier, I am all ears!  I have been pinning away on Pinterest to make it a little less painful, but still, I am not diggin it.

In fact, my room is so horribly cluttered right now that I’m crashing on the futon in our guitar room until I can gain some sort of order.

But on the bright side, I will be completely moved in and organized in just a couple of weeks!  Yay for less stress.

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Lately, I have been compiling healthy, easy recipes that won’t take forever to prepare in college.  After classes, exercising, and work, an easy home cooked meal will be a treat.

This recipe checks off all of my needs!  It’s delicious, easy, and I want it right now, in fact.

*Look for my healthy alfredo sauce recipe in just a few weeks!*


1 box fettuccine pasta (I use whole wheat or quinoa)

1/2 lb. prosciutto, diced

Olive oil

2 cloves garlic, chopped

10 oz. sliced mushrooms

1 small white onion, chopped

12 oz. baby spinach

2 c. alfredo sauce

1/4 c. white wine

Squeeze lemon juice

Fresh ground black pepper

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Cook pasta according to package directions.  Saute the prosciutto in a drizzle of olive oil until crispy, like bacon.  When the prosciutto is fully crispy, place it on a plate covered by paper towels to drain.

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Wipe out the pan, and heat another drizzle of olive oil.  Saute the garlic until fragrant and slightly browned.  Add the mushrooms and onion and saute until soft.

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Add the spinach and cook until wilted.

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Add the alfredo sauce, white wine, lemon juice, cooked prosciutto, and black pepper.  Simmer for about 15 minutes.

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Drain the pasta and serve with the vegetable prosciutto alfredo sauce.  Top with parmesan cheese.

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I also served the pasta with a green salad and whole wheat french bread.  Delicious!

This is super fresh and also pleases a family!


  • Vegetarian: Replace the prosciutto with vegetarian bacon, tofu, or eggplant.
  • Gluten Free:  This is already gluten free if you use quinoa pasta.
  • Vegan: Replace prosciutto with vegan bacon, tofu, or eggplant.  Replace alfredo sauce with vegan alfredo sauce.
  • Paleo: Replace pasta with squash pasta.  Use vegan/paleo alfredo sauce instead of milk based alfredo sauce.


Thanks for stopping by!