Mrs. Regueiro's Plate: Chipotle Chicken Tacos

Thursday, January 13, 2011

Chipotle Chicken Tacos

It's week 2 of my "eating healthy" and I'm in high spirits because I lost 1 pound! I know it's not much, but it's one pound less than the week before so I'm tickled pink about my weight loss. I haven't locked myself in cave and sworn off all foods because I even went out last week to celebrate a friend's 30th birthday at a local bar. (I even baked a cake for the birthday guy and I'll be sharing that recipe tomorrow). I was surrounded by onion rings, all things deliciously fried, and the largest glasses of beer but luckily Eric and I held strong to our resolutions. We had enjoyed a delicious dinner at home before we met with our friends. The key to success is planning ahead and making sure you fill up on the right foods before temptation is placed in front of you.

I made these awesome tacos from the book that I have been following for "eating healthy." I'm not going to talk your ear off about this book, but it's working for me and it might work for the likes of you. I have noticed that I have a big sweet tooth and watching my intake on sugar has certainly curbed my appetite. These tacos were easy to put together and were like a flavor bomb in my mouth. I absolutely fell in love with the chipotle crema because it oozed with delightfulness - it did not taste like diet food at all. Definitely an explosion of flavors that you will be falling in love with.
Chipotle Chicken Tacos
Adapted from Belly Fat Cure
Printable Recipe
1/4 cup extra-virgin olive oil
1 tsp. cumin
juice of 1 lime, plus zest
4 chicken breasts
8 (6 inch) Mission Yellow Corn Tortillas
1 cup Queso Fresco, crumbled
1/4 cup cilantro, chopped
1 cup mixed greens
Black beans, mashed with seasonings and a little bit of chicken stock *optional

Chipotle crema:
1/2 cup mayonnaise
1/4 cup sour cream
1 Tablespoon, minced garlic
1 lime, juiced
1 Tablespoon chipotle peppers in adobo sauce


Prepare the tacos; mix together the olive oil, cumin, lime, and zest together in a large ziploc bag. Add chicken breasts and let marinate for at least 20 minutes.

Preheat a large skillet preferably with grill marks to medium-high heat. Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the skillet and cook for 5 to 7 minutes on each side or until done. Remove and dice into 1 inch pieces and place in a serving platter.

Prepare the chipotle crema; Combine all the ingredients in a small food processor and mix thoroughly.

Warm the tortillas over a gas flame or in a pan. Fill each tortilla with a tablespoon of black bean puree, a tablespoon of chicken, mixed greens and cheese. Top with chipotle crema and garnish with cilantro.
Yield: 4 servings (2 tacos)
Nutritional Data: Calories: 579; Carbs: 26g; Sugar: 3g; Fiber: 4g; Fat: 30
Review: Eric and I loved everything about this dinner, and we didn't have a hard time resisting all of our friends' dinner selections. I'll admit the smell of french fries had me melting but I was already full from dinner and there was no need to indulge on empty calories. Besides, we got to indulge on some chips and guacamole with our meal and paired it with a Zevia soda. I love the 100 calorie snack size portions of Wholly Guacamole that I found at my local Target. What a perfect and healthy meal and great for my figure, too!
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