Heart-Healthy Street Tacos
Elevate taco night with these vibrant and nutritious Heart-Healthy Street Tacos, a flavorful twist on the classic favorite! Made with 100% whole-grain corn tortillas and marinated skinless chicken breast in a zesty blend of lime juice, cumin, and paprika, this recipe packs bold flavors without compromising your health goals. Fresh, colorful toppings like shredded red cabbage, carrots, creamy avocado, and a dollop of low-fat Greek yogurt take these tacos to the next level of goodness, while a sprinkle of cilantro and green onion adds a delightful finishing touch. With a quick prep and cook time of just 30 minutes, these healthy street tacos are perfect for busy weeknights or casual gatherings. Whether you’re looking for a heart-healthy meal or simply crave a delicious taco recipe, this dish is a satisfying, wholesome choice that’s sure to impress!
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Recipe Information
Ingredients
- 8 small Corn tortillas (100% whole-grain, no added salt or fat)
- 1 pound Skinless chicken breast
- 1 tablespoon Olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika (smoked or sweet)
- 0.5 teaspoon Black pepper
- 1 cup Red cabbage (shredded)
- 1 medium Carrot (shredded)
- 0.25 cup Cilantro (chopped)
- 1 medium Avocado (sliced)
- 0.25 cup Plain Greek yogurt (low-fat)
- 2 stalks Green onions (thinly sliced)
Instructions
In a small mixing bowl, create the chicken marinade by combining olive oil, lime juice, garlic powder, cumin, chili powder, paprika, and black pepper. Mix well.
Place the chicken breasts in a resealable bag or shallow dish and coat them evenly with the marinade. Allow the chicken to marinate for at least 10 minutes (or up to 1 hour in the refrigerator for stronger flavor).
While the chicken marinates, prepare the vegetable toppings by shredding the red cabbage and carrot, chopping the cilantro, slicing the avocado, and thinly slicing the green onions.
Heat a nonstick skillet or grill pan over medium heat. Cook the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing thinly.
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or until pliable.
Assemble the tacos by placing sliced chicken onto the tortillas. Top with shredded cabbage, carrots, a dollop of Greek yogurt, avocado slices, and a sprinkle of cilantro and green onions.
Serve immediately with a wedge of lime on the side, if desired, for extra zest.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 19.6 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2651 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
