My new motto is K.I.S.S.
Keep. It. Simple. Sister....Simple, fresh ingredients. Simple, uncomplicated food. Simply healthier choices.
After indulging in sweets, fatty foods, drive thru's while schleping at work, the scale became my mean sister. That bitch!
I was feeling tired, run over, even my joints ached. I felt like crap. I knew it was time to get back on track. My vacation was officially over once confirmed with the numerals that mocked me on that scale.
My focus is on incorporating as much flavor and nutrition, while lessening the fat content and carbs. I'm not a calorie counter. I believe an occasional 'treat' should be allowed, we are after all..human.
I love taco's. Traditionally, I would have served them with cheese...lots of cheese. Creamy, melty cheese. But instead, I added avocado for that creamy mouth-feel. Make the slaw first so it has a chance to meld and absorb all that flavor.You could adapt the recipe to your liking or what you have on hand. Possibly adding fresh jalapenos, tomatoes, olives, salsa, fresh pico, whatever.
I don't normally promote product names, but Mission tortillas have a great product. Look for the 95% fat free, whole wheat tortillas.
Ingredients: The meat
3 boneless/skinless chicken breasts- sliced into 1/4 thick slices
1 lime
Olive oil
1 packet taco seasoning
S/P to taste
The slaw:
1/4 head large cabbage or 1/2 head small cabbage- sliced thin
5-6 radishes- sliced into matchsticks
Handful of cilantro- roughly chopped
1 t. cumin powder
1/2 t. red pepper flakes (optional)
2 T canola oil
1/2 lime- juiced
S/P to taste
The avocado:
2 ripe avocados- diced
1/2 lime-juiced
S/P to taste
Tortilla shells
Blend sliced chicken with olive oil, lime juice, taco seasoning, s/p in a bowl. In a skillet, add about 2T olive oil and heat pan until it's smokin' hot. Add chicken in batches and cook until done. Drain on paper towels and set aside.
Make the slaw in a separate bowl. Add juice of 1/2 lime along with the 2T canola oil (that's all you need trust me) right in the bowl with the chopped cabbage and radishes, it's that easy. Then add cumin, s/p, pepper flakes. Stir it up and let it sit there on the counter, then stir again. Rebel.
In a small bowl, add the avocado, squeeze on the lime juice, and season w/s/p. Stir, taste, repeat.
Once you are ready to assemble, heat up your tortillas please. Nothing worse than a cold, un-pliable tortilla shell. I use a flat grill pan, or you could use a skillet. Just spray the pan with cooking spray, heat the tortilla for a minute, then flip over to heat the other side.
I arrange them: meat, then avocado, then slaw. Then I have extra lime wedges ready and squeeze over assembled taco. Then, I prefer a "tuck and roll" approach. I tuck the bottom of the tortilla shell up to secure the contents, then roll tightly to easily hold/eat.
It was so good, so flavorful...I ate 2.
Keep. It. Simple. Sister....Simple, fresh ingredients. Simple, uncomplicated food. Simply healthier choices.
After indulging in sweets, fatty foods, drive thru's while schleping at work, the scale became my mean sister. That bitch!
I was feeling tired, run over, even my joints ached. I felt like crap. I knew it was time to get back on track. My vacation was officially over once confirmed with the numerals that mocked me on that scale.
My focus is on incorporating as much flavor and nutrition, while lessening the fat content and carbs. I'm not a calorie counter. I believe an occasional 'treat' should be allowed, we are after all..human.
I love taco's. Traditionally, I would have served them with cheese...lots of cheese. Creamy, melty cheese. But instead, I added avocado for that creamy mouth-feel. Make the slaw first so it has a chance to meld and absorb all that flavor.You could adapt the recipe to your liking or what you have on hand. Possibly adding fresh jalapenos, tomatoes, olives, salsa, fresh pico, whatever.
I don't normally promote product names, but Mission tortillas have a great product. Look for the 95% fat free, whole wheat tortillas.
3 boneless/skinless chicken breasts- sliced into 1/4 thick slices
1 lime
Olive oil
1 packet taco seasoning
S/P to taste
The slaw:
1/4 head large cabbage or 1/2 head small cabbage- sliced thin
5-6 radishes- sliced into matchsticks
Handful of cilantro- roughly chopped
1 t. cumin powder
1/2 t. red pepper flakes (optional)
2 T canola oil
1/2 lime- juiced
S/P to taste
The avocado:
2 ripe avocados- diced
1/2 lime-juiced
S/P to taste
Tortilla shells
Blend sliced chicken with olive oil, lime juice, taco seasoning, s/p in a bowl. In a skillet, add about 2T olive oil and heat pan until it's smokin' hot. Add chicken in batches and cook until done. Drain on paper towels and set aside.
Make the slaw in a separate bowl. Add juice of 1/2 lime along with the 2T canola oil (that's all you need trust me) right in the bowl with the chopped cabbage and radishes, it's that easy. Then add cumin, s/p, pepper flakes. Stir it up and let it sit there on the counter, then stir again. Rebel.
In a small bowl, add the avocado, squeeze on the lime juice, and season w/s/p. Stir, taste, repeat.
Once you are ready to assemble, heat up your tortillas please. Nothing worse than a cold, un-pliable tortilla shell. I use a flat grill pan, or you could use a skillet. Just spray the pan with cooking spray, heat the tortilla for a minute, then flip over to heat the other side.
I arrange them: meat, then avocado, then slaw. Then I have extra lime wedges ready and squeeze over assembled taco. Then, I prefer a "tuck and roll" approach. I tuck the bottom of the tortilla shell up to secure the contents, then roll tightly to easily hold/eat.
It was so good, so flavorful...I ate 2.
