Skinny Chicken Tacos Recipes

"SKINNY" CHICKEN TACOS

Steps:

• Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
• Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
• Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
• Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
• Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

CRISPY CHICKEN MINI-TACOS

Steps:

• Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
• Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
• In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
• To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)

Steps:

• Prepare your tacos/tortillas as directed on the packaging.
• Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
• Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
• In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
• Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
• Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!

ZESTY CHICKEN SOFT TACOS

Steps:

• In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro.

SOFT CHICKEN TACOS

Steps:

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.

SKINNY TACO CHICKEN CHILI

Steps:

• Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
• Place chicken breasts on the top, and press it down slightly.
• Cook on low for 10 hours or on high for 6 hours.
• 30 minutes before serving, remove chicken breasts and shred.
• Return chicken to slow cooker, and mix everything together.
• Top with fresh cilantro before serving.

MINI CHICKEN TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

3 INGREDIENT SLOW COOKER CHICKEN TACOS

Steps:

• Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
• Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
• When chicken is done cooking, it will shred easily when stirred with a fork.
• Place the chicken on crunchy taco shells or flour tortillas.
• Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

SPICY CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onion and salt and sauté for 2 minutes.
• Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
• Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
• Pour the chicken mixture into a large serving bowl.
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with avocado slices, and serve.
• Enjoy!