Honey Lime Chicken Tacos with Chipotle Slaw

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Typically I am one of those people who loads up any Mexican dish with extra sour cream and tons of cheese. I have often joked that to me tacos are just a vehicle for sour cream. But in an effort to live a healthier lifestyle, I’ve been scouring the internet for lighter versions of my Mexican favorites. The only problem is, most of the recipes I’ve found end up tasting like diet food. I don’t want to eat diet food. Because I’m not on a diet. I’m working towards living a more healthy lifestyle–long term. I want healthy food that tastes delicious and leaves me feeling full and satisfied, not diet food that leaves me feeling deprived and hungry. Well friends, look no further! I present to you healthy tacos loaded with lean protein from the chicken breast paired with a crisp crunch from the broccoli slaw and a kick of heat from the chiles in adobo. You will not miss the cheese or sour cream, I promise. You don’t have to sacrifice the flavor to get rid of some of the fat!

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These tacos are pretty much the quintessential summer food! Hand-held, fresh, light and flavorful. The perfect way to enjoy the last few weeks of a great Wisconsin summer and use up some fresh veggie from the garden. They are a unique, healthy alternative to the traditional ground beef version loaded with fat and grease; however, they are still loaded with flavor! The best part? They are super easy to make and cook up great on the grill so you won’t have to spend your whole day inside making dinner.

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You could use flour tortillas for this recipe if you prefer, but corn tortillas are really the clear winner when it comes to health. They are typically lower in calories, fat, sodium and sugar than their flour counterparts and are also higher in fiber than flour tortillas. While I will admit, at first I did not enjoy the texture of corn tortillas (since I grew up strictly on crunchy hard shells or soft flour tortillas) but over time my taste buds have grown to enjoy the texture of a soft corn tortillas.

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Keep your eyes peeled for some other healthy(ish) Mexican fare coming to the blog soon. I am thinking my next endeavor will be enchiladas…

Honey Lime Chicken Tacos with Chipotle Slaw

  • Servings: 6 tacos
  • Print

Ingredients

For the chicken tacos

  • 1 lb. boneless skinless chicken breast (I like to use tenders)
  • 1/4 cup fresh squeezed lime juice
  • zest of 1 lime
  • 3 tablespoon olive oil
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cumin
  • 1 teaspoon diced chiles in adobo
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • fresh cracked black pepper
  • 6 soft corn tortillas

For the slaw:

  • 12 oz. broccoli slaw
  • 1/2 cup whole milk plain Greek yogurt
  • 3 tablespoons lime juice
  • zest of 1 lime
  • 2 tablespoons mayo
  • 2 tablespoons thinly sliced green onion + more for garnish
  • 2 teaspoons diced chiles in adobo
  • 1 teaspoon granulated sugar
  • Kosher salt
  • fresh cracked black pepper

Directions

In a large bowl combine lime juice, lime zest, olive oil, honey, Dijon mustard, cumin, chiles in adobo, chili powder, garlic powder, a large pinch of salt and pepper. Add chicken to the bowl and stir to combine. Try to cover the chicken completely with the marinade. Cover and refrigerate for at least one hour, preferably over night.

While the chicken is marinating, combine all slaw ingredients in a large bowl until well mixed. Cover and let the flavors marry in the fridge.

These chicken tacos taste best when cooked on the grill over medium high heat for about 3-4 minutes on each side or until a nice golden brown crust forms. Alternately, you can also cook them on the stove top by heating a large saute pan over medium high heat. Use a tongs to remove chicken from the marinade, allowing any excess marinade to drip off. Cooking in 2 batches, place chicken tenders into the pan about an inch apart and cook on each side for about 3-4 minutes or until a dark golden brown crust forms. If the chicken doesn’t seem to be cooked through at this point, pop it on a sheet pan and in the oven at 350 degrees for about 5-7 minutes until it’s fully cooked.

Allow chicken to rest for a few minutes and then slice into half inch pieces width wise. Heat corn tortillas in the microwave, heating 3 tortillas for 25 seconds or in a large sauté pan over medium heat for about a minute each, flipping frequently. To assemble, place sliced chicken in the center of a tortilla then top it with a heaping spoonful of chipotle slaw. If you’re feeling a little crazy, add some pico de gallo!

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