Kim's Skinny Chicken Tacos!

Confession: my thighs are spreading. And the fact that they're doing this during the summer months makes my weight gain all the more frustrating. Admittedly, my idea of dieting usually means starving myself until I'm able to glide into a size 6, and with a lot of will-power and a bit of luck, even a size 4. Then there's the pickle diet. I can still recall the day I learned that pickles have no calories. Suffice it to say, pickles have become an integral part of my diet. Because I'm allergic to exercise, my options for losing weight have been minimal at best. But a dear, sympathetic friend recently suggested I trim the fat from my favorite recipes. Learning to eat healthier without sacrificing my love of food needn't be a daunting task. In fact, it can be both simple and fun! 

Case in point: my skinny chicken tacos! My traditional tacos have long been a hit among my friends and family. Whether they're served with hard corn shells or small flour tortillas, they're my most requested dish aside from my gumbo (see last week's blog!) They're as fun to cook as they are yummy! And with a simple substitute, they're now healthier and have less calories. Just be sure not to make up for the lost calories with a margarita ! 

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Kim's Skinny Chicken Tacos

 

PREP: 1O MINUTES                                                        COOK: 30 MINUTES                                                                           

SERVES: 4

 

INGREDIENTS:

Skinless, boneless chicken cutlets (you can also use ground turkey)

2 tablespoons of chili powder

1 cup of diced red onion

2 cloves of finely diced garlic

Half cup of diced green chilies

Large can of diced tomatoes

1/3 cup of chopped cilantro

2 tablespoons of garlic salt

1 teaspoon of black pepper

2 tablespoons of cumin

Light sour cream

Sharp cheddar cheese (sparingly)

Large Romaine lettuce leaves. You might want to double them up. You can also try Bibb lettuce leaves.

 

INSTRUCTIONS: 

1.) Wash, season and bake chicken cutlets until cooked through.

2.) In a large saucepan, add tomatoes, green chiles, onion, garlic and seasonings. Simmer while chicken bakes. Once chicken is done (about 25 minutes) dice chicken and add to simmering sauce. Allow to cook for additional 15 minutes. Taste test. If not spicy enough, add more seasonings sparingly until you reach the desired heat. Once the mixture is cooked through, scoop the mixture into the leaves. Sprinkle cheese atop. Add sour cream and cilantro. 

What do you like to eat with your tacos? Beer? Chips? Guacamole? Leave your comments below!

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