healthy chicken tacos

★★★★★ 1
By Sena Wilson
from Lake Jackson, TX

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 help lower cholesterol levels. You can adjust the levels of lemon pepper, but it really is a key ingredient to the flavor. Enjoy!

Blue Ribbon Recipe

This guilt-free taco is yummy! The avocado salad is fresh and creamy. Tomatoes add a pop of sweetness. Lemon pepper seasoning really adds a lovely citrus flavor to the salad and chicken - it's a must. We loved lightly frying the tortillas. It adds a crisp texture to the tacos that pairs with the creamy filling. Add your favorite toppings and you have a tasty, healthy weeknight meal.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6 Tacos
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For healthy chicken tacos

  • 4 c
    cooked chicken, chopped
  • 1 c
    grape tomatoes, halved
  • 2 lg
    avocados, chopped
  • 1/2 lg
    red onion, chopped
  • 6
    low fat extra thin corn tortillas
  • 4 Tbsp
    evoo (extra virgin olive oil), divided
  • 2 tsp
    lemon pepper seasoning, divided
  • 1 clove
    garlic, chopped or minced
  • salt, to taste
  • pure vegetable oil

How To Make healthy chicken tacos

  • Avocado, guacamole, and red onion mixed in a bowl.
    1
    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 Tbsp EVOO and set aside.
  • Shredded in a skillet.
    2
    In a skillet, warm the chopped chicken in 2 Tbsp EVOO with the garlic; add the remaining 1/2 tsp lemon pepper. Remove chicken to a serving dish and set aside to keep warm.
  • Toasting tortilla in a skillet.
    3
    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.
  • 4
    Fill each taco with chicken and avocado/tomato/red onion mixture. Serve with salsa and grated cheese on the side.
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