Healthy Chicken Tacos

Sena Wilson


We absolutely love tacos! My husband is on a diet so I devised a different way to enjoy tacos by using chicken and a different salad mixture. The mixture of avocados, tomatoes, and red onion in the EVO and lemon pepper really gives a new flavor and flare to the taco. They are so easy to prepare. Avocados are high in "good" fats (monounsaturated and polyunsaturated) and helps lower cholesterol levels. You can adjust the levels of lemon pepper, but it really is a key ingredient to the flavor. Enjoy!

pinch tips: How to Brown Chicken




6 Tacos


15 Min


20 Min


Stove Top


4 c
cooked chicken, chopped
1 c
grape tomatoes, halved
2 large
avocadoes, chopped
1/2 large
red onion, chopped
low fat extra thin corn tortillas
4 Tbsp
evo (olive oil), divided
2 tsp
lemon pepper seasoning, divided
1 clove
garlic, chopped or minced
salt to taste
pure vegetable oil

Directions Step-By-Step

Add together chopped avocados, tomatoes, and red onion in a salad bowl; add 1 1/2 tsp. lemon pepper and salt to taste. Carefully mix the ingredients with 2 tbs. EVO and set aside.
In a skillet, warm the chopped chicken in 2 tbs. EVO with the garlic; add the remaining 1/2 tsp. lemon pepper. Remove chicken to a serving dish and set aside to keep warm.
Wipe out the skillet and add enough vegetable oil to cover the bottom. Heat oil on medium heat. Lightly fry the tortillas in the oil, one at a time on each side for approximately 10 to 15 seconds and fold. Remove and drain the tortilla. Place on a serving dish and keep in oven on low heat until all tortillas are fried.
Fill each taco with chicken and avocado/tomato/red onion mixture. Serve with salsa and grated cheese on the side.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy