Clean Eating Chicken Tacos

Okay, so I first tried this recipe on Cinco de Mayo this year...YUM!! I have since made them a couple times. The awesome thing about this recipe is that it's one of those that you can take what you want and leave the rest. I tried the whole thing the first time and it was so delish! But, my favorite part of the recipe is the chicken rub. It gives the chicken so much flavor--which I never get when I make chicken tacos. (Probably because I am one of those people who throws chicken in the crockpot with some salsa and calls it good...never again!)

Anyway, I found this recipe through pinterest (of course!) and it is from a site called The Live Fit Girls. Here is the Recipe:

Skinny Baja Chicken Tacos

Cook Time

10 min

Total Time

20 min

For the Chicken

1. 1 pound boneless, skinless chicken breast
2. 2 tablespoons extra virgin olive oil
3. 2 teaspoons chili powder
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon ground cumin
6. salt & pepper to taste
7. juice from 1 lime

1. 1. Slice chicken breasts thin, into 1/4 inch strips, and place in a medium bowl. Add remaining ingredients and mix to evenly coat the chicken with olive oil and spices.
2. 2. Preheat a large skillet over a medium-high heat.
3. 3. Sauté chicken for 5-8 minutes or until lightly browned and the chicken is cooked through.

For the Cabbage Slaw

1. 3/4 cup red cabbage, shredded
2. 3/4 cup Napa cabbage, shredded
3. 1/2 shredded carrot (about 1 large carrot)
4. 3 tablespoons nonfat Greek yogurt
5. juice from 2 limes
6. 1 teaspoon raw honey (optional)
7. salt & pepper to taste

1. 1. While the chicken in cooking prepare the cabbage. Combine all ingredients in a medium bowl and set aside.

For the Spicy Chipotle Sauce

1. 1/2 cup nonfat Greek yogurt
2. 1-2 ancho chili (canned in sauce)

1. In a blender or food processor, combine ingredients until smooth. Spoon mixture into a plastic baggy and cut the corner off to open a 1/4 inch.

Toppings

1. 8 sprouted corn tortillas
2. guacamole
3. pico de gallo
4. lime wedges for garnish