Healthy Chicken Tacos
Looking for healthy tacos that don't sacrifice flavor? These Healthy Chicken Tacos feature seasoned shredded chicken and avocado relish nestled in a warm tortilla. Get the best of both worlds with these delicious and nutritious tacos!
Servings: 6
Calories: 469kcal
Equipment
Ingredients
Shredded Chicken Tacos
- 1.5 lbs chicken thighs, breast, or a mix
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon kosher salt, or sea salt or to taste
- 2 tablespoon extra virgin olive oil or avocado oil divided
- 2-3 tablespoon water or chicken broth
- 2 garlic cloves minced
- Juice and zest of 1 lime see notes*
- 8-12 tortillas
Avocado Relish
- 1-2 ripe avocados peeled and cubed into ½-inch pieces
- Zest and juice of 1 lime
- 1 clove garlic minced
- ½ teaspoon kosher or sea salt or to taste
- 1 small bunch of cilantro finely chopped
For Serving
- Limes cut into wedges
- Cilantro finely chopped
Instructions
Shredded Chicken
- Season the chicken - Season both sides of the chicken with paprika and salt.1 teaspoon sweet or smoked paprika, 1 teaspoon kosher salt, or sea salt, 1.5 lbs chicken thighs, breast, or a mix
- Cook Chicken - Heat one tablespoon of olive oil or avocado oil in a large heavy bottomed pan over medium heat. Once the skillet is hot, use a pair of tongs to place the chicken in the skillet and sear for 3-5 minutes on each side until golden brown. Note that cook time will vary depending on the thickness of the chicken.2 tablespoon extra virgin olive oil or avocado oil
- Shred and reheat - Turn the heat off, transfer the chicken to a large bowl, and shred using two forks. Once the chicken is shredded, return the skillet to medium heat. Heat another tablespoon of oil if the pan is dry then add the minced garlic. Once fragrant, add the chicken back into the skillet and stir in the garlic. Deglaze the pan with 1-2 tablespoons of water or chicken broth and use a wooden spoon to scrape the fond (browned bits). Use a pair of clean tongs to toss the chicken in the pan. Place a tight fitting lid on the skillet and let it cook for an additional 2-3 minutes to reheat.2-3 tablespoon water or chicken broth, 2 garlic cloves
- Add lime juice - Remove the skillet from the heat and stir in the lime zest and juice, if using.Juice and zest of 1 lime
Avocado Relish
- Make avocado relish - While the chicken cooks, add cubed avocado, minced garlic, lime juice and zest, and cilantro to a mixing bowl. Season with salt to taste and toss until combined.1-2 ripe avocados, Zest and juice of 1 lime, ½ teaspoon kosher or sea salt, 1 small bunch of cilantro, 1 clove garlic
Assemble
- Heat tortillas - Warm tortillas in a pan on low, in the microwave on a microwave-safe plate, or in the oven covered with foil until warm.8-12 tortillas
- Assemble - Place tortillas on plates and top with shredded chicken, avocado relish, and a sprinkle of cilantro. Serve with lime wedges and enjoy immediately.Limes, Cilantro
Notes
*Omit lime juice if in a flare
Taco Tips
- Use a stand or handheld mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment and shred.
- Drizzle any leftover juices from the skillet onto the chicken for extra flavor!
- Refrigerate leftovers for up to 3 days. Store the ingredients in separate air-tight containers so they don't meld together. In order to reheat the chicken, heat it over the stove on low heat with a little olive oil.
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 23g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 985mg | Potassium: 461mg | Fiber: 4g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg
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