Quick & Healthy Chili and Lime Chicken Potato Tacos
This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe truly authentic and with all four recipes under 250 calories and 7 grams of fat per serving, they’re perfect to include in a low-calorie diet.
Ingredients
- ½ Pound Alsum Yukon gold or red potatoes cut into bite-size cubes
- Olive oil cooking spray
- ½ Cup Chopped onion
- ½ Pound Boneless, skinless chicken breast diced
- ½ Cup Red chili enchilada sauce
- ¼ Cup Finely chopped poblano pepper Anaheim or Bell
- 1 Teaspoon Mexican seasoning blend*
- ½ Cup Shredded reduced-fat Monterey Jack cheese*
- 8 Small Warm corn tortillas* warmed (can also use taco shells)
- 8 Lime wedges
Optional toppings
- Shredded cabbage or romaine lettuce
- Tomato diced
- Avocado diced
- Radishes thinly sliced
- Cilantro leaves fresh
- Salsa
Instructions
- Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
- Spray a large skillet liberally with cooking spray. Add potatoes and onion to skillet; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes.
- Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.
- *Soft homemade-style tortillas are best in this recipe and can be found at most grocery stores.
Notes
Chicken Verde Potato Tacos
Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt. Stir in 1 teaspoon Mexican seasoning blend and 1/2 cup green chile salsa.
Turkey and Red Chili Potato Tacos
Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 cup red chili enchilada sauce and simmer for 5 minutes over low heat.
Soy Chorizo and Vegetable Potato Tacos
Omit chicken. Prepare potatoes and onions as directed above and stir in 1/2 cup soy or vegetable chorizo, 1/3 cup each: diced zucchini, diced tomatoes and chopped mushrooms with Mexican seasoning. Cook for 5 minutes more. Great topped with scrambled eggs.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 19gFat: 5gCholesterol: 40mgSodium: 200mgPotassium: 415mgFiber: 2gVitamin C: 0.25mg