Chicken Street Tacos

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
▪️ Avocado

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.

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