Low Fat Chipotle Chicken Taco
Elevate your taco night with this flavorful and guilt-free Low Fat Chipotle Chicken Taco recipe! Tender grilled chicken gets a smoky, spicy kick from a creamy marinade made with plain Greek yogurt and chipotle peppers in adobo sauce, while classic spices like cumin, paprika, and garlic powder add depth to every bite. Wrapped in warm corn tortillas, these tacos are topped with crisp shredded lettuce, juicy diced tomatoes, and fresh cilantro for a vibrant finish. Easy to prep and ready in just 35 minutes, this lighter take on a Mexican favorite is perfect for busy weeknights or casual gatherings. Don’t forget the lime wedges for a zesty squeeze of brightness that ties it all together! With keywords like "low fat chicken tacos," "chipotle tacos," and "healthy taco recipe," this dish is a must-try for those seeking bold flavors without compromise.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 0.5 cup plain Greek yogurt
- 2 tbsp chipotle peppers in adobo sauce
- 1 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 0.25 cup chopped fresh cilantro
- 4 lime wedges
Instructions
Begin by preparing the marinade for the chicken. In a blender or food processor, combine the Greek yogurt, chipotle peppers in adobo sauce, garlic powder, cumin, paprika, salt, and black pepper. Blend until smooth.
Place the chicken breast in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing thinly against the grain.
Warm the corn tortillas in a dry skillet over medium heat or directly on the grill for about 30 seconds on each side until pliable.
Assemble your tacos by placing a few slices of chipotle chicken into each tortilla. Top with shredded lettuce, diced tomatoes, and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top for extra flavor.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 16.2 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3149 mg | 67% | |
*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.
