How was your Easter? Ours was relaxing and the weather was gorgeous. I’m so thankful we had a beautiful day after the cold snap we’ve had here in Pennsylvania.
I wanted to start this week (just in time for #tacotuesday) by sharing one of my favorite weeknight recipes: street tacos! Street tacos are one of my favorite things to order at a Mexican restaurant.
Luckily, they’re really easy to make at home, too. Making them at home allows you to control the extra fats/oils used during cooking.
Here’s how I make mine:
▪️ Corn tortillas, warmed (you can use lettuce wraps if going low-carb)
▪️ 1lb ground chicken (serving size is about 3oz)
▪️ Taco seasoning
▪️ Red onion, chopped
▪️ Fresh cilantro
My tip for the best crumbly ground chicken: start by breaking up the ground chicken with your hands. A little gross, I know, but trust me: the chicken turns out so much better this way than trying to break it apart with a spatula.
Add the chicken to a lightly greased skillet and cook over medium-high heat. Mix in the taco seasoning near the end of cooking time.
When the chicken is done, warm the corn tortillas for about 30 seconds in the microwave on a plate. I layer each tortilla between a damp paper towel – this helps retain moisture and keeps the tortillas flexible. You can double-up on tortillas if you find they are brittle and breaking, but fresh tortillas shouldn’t give you too much trouble.
Lastly, I top with sliced avocado, cilantro, and red onions. That’s it! I love the simplicity of street tacos – they are so satisfying without being much work. Instead of chicken, you can try tofu, lean ground beef (95%), or even shrimp!
This macros for this recipe is broken down below – I didn’t factor in the cilantro or onion.
Have a happy Monday. ✨ If you enjoyed this post, please follow along on WordPress and find me on Instagram @healthywithhaileigh.