We love Taco Night in my house! Whether you eat your taco in a traditional tortilla or make a plate loaded with rice, beans, veggies and chicken, it is all delicious! And for the adults in the house I can't pass up the opportunity for a fresh fruit Margarita! I serve the guacamole with air fried chips so this meal is healthy, filling and makes for terrific leftovers for lunch.
Serves 4
2.5-3 lbs chicken breast tenders or chicken breasts cut into 1.5" wide strips
Juice of 3 limes
2 tbsp low sodium soy sauce
2 tbsp honey
2 tsp adobo seasoning
1 tsp sea salt
1/2 tsp black pepper
1/4 cup chopped cilantro leaves
Lime Crema
1 cup non fat greek yogurt
Zest and juice of 1 lime
1 tsp sea salt
1/2 tsp black pepper
Dry off chicken and add chicken to a resealable bag
To make marinade whisk all ingredients together and pour into bag with chicken. Refrigerate for at least 2 hours, up to 6 hours
To make crema mix all ingredients together, cover and refridgerate
Remove from fridge 20 minutes before you are ready to cook
You can either cook the chicken on a grill, grates rubbed with oil so it doesn't stick, heated to medium high for about 3-5 minutes per side.
Alternatively you can heat a large skillet to high, add just enough olive oil to coat the pan and sear chicken about 5 minutes per side until cooked through and crispy on the outside. Do not crowd the pan, make sure to cook chicken in batches.
Serve in a corn tortilla with guacamole, some sliced radish and topped with Lime Crema
Suggested accompaniments- whole grain rice, black beans, radish salad, guacamole and air fried chips
Comments