Still on the health kick for 2017, I decided to make these chili lime chicken tacos. I end up making different kinds of tacos a lot because they’re quick, easy, and pretty healthy while still packing a punch of flavor. These chili lime chicken tacos come together in no time, and I’m sure you have almost everything already at home. This makes 6-8 tacos, and serves 2-3 people, or in our case, dinner for 2 and lunch for 1.
Chili lime chicken tacos:
- 6-8 taco tortillas (corn or flour, depending on what you like)
- 2 boneless skinless chicken breasts cut in ½ inch cubes
- Zest of 1 lime
- Juice of ½ lime
- ¼ tsp garlic salt
- ½ tsp chili powder
- ½ tsp ground coriander
- 2 tbs olive oil
- 1 tbs flour
- 1 shot of tequila
For the sauce (optional):
- ¼ cup of plain, nonfat Greek yogurt
- 1 tbs trader joes garlic spread (***my secret shortcut***)
- 1 chipotle pepper in adobo sauce
- Pinch of kosher salt
Start by prepping the chicken. Add in the cubed chicken with the spices, lime zest, 1 tbs olive oil, and the flour. Mix so that everything is coated, and begin to heat up a heavy bottomed pan, and when it’s hot, add in the remaining oil. Brown the chicken, stirring occasionally to make sure it doesn’t stick. The flour will help the browning process. When chicken is nicely browned and almost all the way cooked through, deglaze the pan with the tequila and lime juice, stirring with a wooden spoon to pick up the brown bits at the bottom of the pan. You’ll notice that the sauce begins to thicken. Cook for an additional 2-3 minutes to cook out the alcohol and finish cooking the chicken through.
In a separate bowl, make the taco sauce, mix the yogurt with the garlic spread.
NOTE**** this is my secret weapon. It’s all natural and this garlic spread is a great way to get a lot of flavor in sauces or dips without big chunks of garlic in them. Because it is a smooth dip, you get a well rounded flavor without the harsh garlic pieces.
Next add in the chipotle pepper, and mix it up so it breaks apart and flavors the dip. I always keep these in a glass jar in my fridge because they add a great smokiness and spice without a lot of work, and are pretty low in calories.
Heat up your tortillas, (I usually just char them directly on the gas stove top) and top each taco with a dollop of sauce, some chicken, and avocado if you want. These chili lime chicken tacos are perfect for a weeknight meal, or even to make on a larger scale for game day. Enjoy!
