Skinny Baja Chicken Tacos – Recipe and Instructions

Jaylene Huff
Recipe
Published: July 4, 2024
Updated: September 25, 2024

These healthy chicken tacos are FULL of flavor and low in fat — it’s the skinny taco recipe you’ve been searching for and will be your “go-to” Taco Tuesday recipe!

I would have to say Mexican cuisine is probably my favorite. And until recently, I could only enjoy seafood dishes as I was a pescetarian for 10 years. But since returning to a full carnivorous diet, I can now indulge in all sorts of delectable Mexican dishes.

It takes about 15-20 minutes each, so why not make both?

Don’t forget the Skinny Margaritas! 😉

Table of Contents

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breast
2 tablespoons extra virgin olive oil
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt & pepper to taste
Juice from 1 lime

For the Cabbage Slaw:

3/4 cup red cabbage, shredded
3/4 cup Napa cabbage, shredded
1/2 shredded carrot (about 1 large carrot)
3 tablespoons nonfat Greek yogurt
Juice from 2 limes
1 teaspoon raw honey (optional)
Salt & pepper to taste

For the Spicy Chipotle Sauce:

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

Toppings:

8 sprouted corn tortillas
Guacamole
Pico de gallo
Lime wedges for garnish

Instructions

Prepare the Chicken

Slice chicken breasts thinly into 1/4 inch strips and place in a medium bowl.
Add olive oil, chili powder, garlic powder, ground cumin, salt, pepper, and lime juice. Mix to coat the chicken evenly.
Preheat a large skillet over medium-high heat. Sauté chicken for 5-8 minutes or until lightly browned and cooked through.

Make the Cabbage Slaw

While the chicken is cooking, combine shredded red cabbage, shredded Napa cabbage, shredded carrot, Greek yogurt, lime juice, and honey in a medium bowl. Mix well and set aside.

Prepare the Spicy Chipotle Sauce

In a blender or food processor, combine Greek yogurt and ancho chili until smooth.
Spoon the mixture into a plastic bag and cut the corner off to create a small opening.

Assemble the Tacos

Arrange chicken, cabbage slaw, pico de gallo, and guacamole on a sprouted corn tortilla.
Pipe the chipotle sauce over each taco, drizzle with lime juice, and serve with lime wedges.

Cooking Tips

Marinating: For optimal flavor, marinate the chicken for at least 5-10 minutes at room temperature or up to 8 hours in the refrigerator.
Grill Marks: Use a cast iron grill pan to achieve perfect grill marks when cooking the chicken on the stovetop.
Warming Tortillas: Warm tortillas in a skillet or directly over a gas flame on the stovetop for the best texture.

Serving Suggestions

Add red or green cabbage, thinly sliced
Include red or green leaf lettuce
Top with chopped tomatoes, pico de gallo, or blended salsa
Add chopped avocado or guacamole
Sprinkle with crumbled Cotija or shredded Monterey Jack cheese
Squeeze fresh lime juice over the top
Enhance with chopped bell pepper or matchstick carrots for extra color and crunch

FAQ

How long should I marinate the chicken?

Marinate the chicken for at least 5-10 minutes at room temperature or up to 8 hours in the refrigerator for the best flavor.

How can I achieve grill marks on the stovetop?

Use a cast iron grill pan to achieve perfect grill marks when cooking chicken on the stovetop.

What are the best methods to warm tortillas?

Warm tortillas in a skillet or directly over a gas flame on the stovetop for the best texture. Other methods include using a microwave or oven.

Summary

Skinny Baja Chicken Tacos offer a healthy and flavorful alternative to traditional tacos. This recipe features tender, marinated chicken, fresh cabbage slaw, and a spicy chipotle sauce, all wrapped in sprouted corn tortillas.

Perfect for a quick and easy meal, these tacos can be customized with your favorite toppings and are sure to become a staple in your kitchen. Enjoy with a side of skinny margaritas for a complete Mexican-inspired feast!