I don't know about you guys, but tacos are my go-to meal to make when I'm STARVING but also need something quick to make. I tested this recipe out for the first time last night after a spinning class, and it literally took me 20 minutes total! This meal is packed with both fruits and veggies, and the chicken is poached and cooked with minimal oil for a protein-packed dish made without excessive ingredients! Here's what you'll need:
You will need:
To start, place the chicken breast in a large skillet and pour in enough chicken broth to just cover the chicken. Add in 1 tbsp. of the taco seasoning.
Over medium-high heat, bring the liquid to a boil, and let boil for about a minute. The chicken will start to cook quickly.
Reduce the heat to medium-low, cover, and let simmer for about 10 more minutes.
In the meantime, begin on the mango-lime salsa.
Chop up the tomato, jalapeño, red onion, and mango into similar sized chunks, then add to a bowl.
It works best if the mango is ripe, so the flavor is there, but it still has a bite to it and isn't super soft.
Mince the fresh cilantro/parsley, and add to the bowl.
Next, add in 2 tbsp. of the lime juice, and 1/4 tsp. of salt. For a stronger lime flavor, add in a little zest from a fresh lime.
Mix all together, and set aside.
Once the chicken is done cooking, transfer it to a plate and shred it by pulling it apart with two forks.
Season the chicken with 1/2 tbsp. of taco seasoning, salt to taste, and a light drizzle of olive oil.
To assemble the tacos, I first heated the tortillas, but that's totally optional!
Next, divide the chicken among the two tortillas, top with the mango-lime salsa, reduced-fat sour cream, shredded cheese, and slices of avocado, if desired.
Inspiring others to lead healthier lifestyles, one recipe at a time.