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Chicken Tacos

(Photo provided)

Tacos are a quick and easy southwest-style dinner that the whole family will love.

But since we are gearing toward healthy eating for the next few weeks, this week we have made tacos that are low in fat, sodium and calories. I must say, they taste delicious, too!

We’re lightening up these tacos by adding in chicken instead of beef to cut out more than 80 percent of the fat, using reduced sodium taco seasoning and cutting out 25 percent of the calories in the cheese toppings.

This classic dish is getting a makeover, but it’s still packed with all the familiar flavors!

Chicken Tacos

Serves: 4
Prep: 15 minutes
Cook: 10 minutes
Level: Easy

Ingredients:
2 tablespoons olive oil
1 pound ground chicken
2/3 cup water
1 packet of taco seasoning mix (recommended: Old El Paso, 25 percent less sodium)
8 tortillas (flour or corn)
1 cup reduced fat four-cheese Mexican
1 cup romaine lettuce, shredded
1 cup pico de gallo (recipe at www.amateurkitchen.tv/PicodeGallo.html)

Directions:
In a large skillet, over medium-high heat, add in the olive oil and ground chicken.
Cook
chicken until no longer pink, about 5 to 6 minutes.
After chicken is cooked, add in the water
and taco seasoning mix; stir to combine.
Lower the heat to a medium and cook for an
additional 3 to 4 minutes to allow the seasoning to come together like a sauce.
Wrap the tortillas in a paper towel and warm them up in the microwave for 10 seconds.
Begin
to assemble the taco by adding the chicken meat to the tortilla; top with lettuce, cheese and pico de gallo.
Enjoy this lightened up taco!

Video link: www.amateurkitchen.tv/Chicken_Tacos.html

Jen and Maria Loiseau of Lake in the Hills star in their own how-to cooking videos on their website, www.amateurkitchen.tv. With more than 200 recipes and more than 90 how-to cooking videos, they  have created a one-stop site for all meal and entertaining needs. Twice a month, they'll share some of their recipes with McHenry County Magazine.