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Healthy But Ridiculously Tasty Tacos
We wanted to give you a healthy chicken Taco option that wasn’t super unhealthy and doesn’t involve hours of time in the kitchen. These are self explanatory, Healthy but Ridiculously Tasty Tacos that you will be making multiple times a week!
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Cook: 45 Mins
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Cover chicken breasts with cling film and then bash using a rolling pin until 1-2cm thick.
Mix together marinade ingredients, then add to chicken breast. Cover and leave to marinade for 30 mins. If you can marinade for longer, then great! Store in the fridge until ready to cook.
Mix together sriracha-soured cream mixture until full combined, then store in fridge.
Allow chicken to come to room temperature before cooking. Heat a cast iron pan or griddle (griddle is better) to high heat, add a tiny bit of cooking oil just to grease the pan and avoid sticking, then place chicken breasts on griddle. Cook for 4-5 mins until chicken breast show chargrilled line across them, then flip and repeat. Make sure chicken is cooked through before removing from pan. Thinly slice chicken breast before serving.
Toast your mini tortillas on one side until slightly crispy, then serve your tacos with lettuce, chicken, white cabbage, cheddar and creamy sriracha sauce and enjoy!
Nutritional Info
Per taco:
Cals – 275
Carbs – 21g
Protein – 25g
Fat – 9g
Ingredients
Serves 5-6
For the chicken:
- Tbsp of oil, we used avocado oil.
- 3 tbsp of sriracha.
- 2 tbsp of honey.
- Tbsp of dark soy sauce.
- 1/2 tsp of salt.
- Tsp of smoked paprika.
- Tsp of cumin.
- 1/2 tsp of cayenne pepper.
- Tsp of crushed garlic.
- 2-3 chicken breasts (approx 500g).
For the creamy sriracha sauce:
- 50g of soured cream.
- 100g of 0% fat greek yoghurt.
- Tbsp of sriracha.
- Juice of 1/2 a lime.
To serve:
- Mini tortillas
- Chopped coriander.
- Finely chopped white cabbage.
- 50g of grated cheddar.
- Thinly sliced onion.
