Healthy Recipe: Santa Fe Grilled Chicken Tacos

Focus on the positive! I jogged/walked 10k yesterday, and I think this is my third week in a row of posting a new healthy recipe on Monday.  Also, the husband had his own version of New Bike Day this weekend, so I’m looking forward to going on more rides with him and swimming in the ocean together.

We made this for dinner a couple weeks ago. Too lazy to fire up the grill, I just cooked the chicken in a pan on the stove (I’m sure a George Foreman grill would work great, too). All we put in the tortillas besides the chicken was some shredded cabbage, and it was delicious! Fair warning, the serving size is one taco, but you’re going to want at least two. (I plead the fifth on how many we actually ate.)


How they’re supposed to look…
Photo: Andrew McCaul; Styling: Lynn Miller


How they looked when I made them. (Pre-taco assembly, with sides of spanish rice and black beans in the background!)

From Cooking Light


2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon packed dark brown sugar
2 tablespoons olive oil
2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)
16 taco-size soft flour tortillas


1. In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil; mixture will be moistened but crumbly.
2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).
3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.
4. Warm tortillas as package label directs. Serve chicken with tortillas.

Nutritional Information (per taco; entire recipe yields 16): 198 Calories, 5 grams Fat, 17 grams Carbohydrates, 19 grams Protein


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