Everyone loves Taco Tuesday, but let’s face it, traditional tacos can be a bit high in calories and fat. With a few subtle changes, you can still enjoy this festive staple of the table without compromising your waistline.
Spicy Chicken Soft Tacos
Ingredients
3 boneless, skinless chicken breast halves
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon dried oregano
2 jalapeno peppers, seeded and chopped
1 finely chopped red onion
1/4 cup white wine vinegar
2 tablespoons olive oil
1 cup beer, dark is better
12 soft corn tortillas
1/8 cup chopped fresh green onions
1 cup salsa
Preparation
- Preheat oven to 300°.
- Season the chicken breasts with salt and pepper.
- Combine the oregano, jalapeno peppers, onion, and vinegar. Pour over chicken and marinate in the refrigerator for at least an hour (for full flavor, longer is better!)
- Heat olive oil in a large cast iron skillet over medium-high heat. Sauté chicken until brown (approximately 10 minutes). Turn the chicken and cook thoroughly until tender (around 20 minutes). Test by cutting into the thickest part of the breast; there should be no pink. You can also use a meat thermometer; internal temp should reach at least 170 degrees. Add ¾ cup of beer a little at a time as the chicken is cooking to keep it from drying.
- Remove the chicken from the skillet and cut into strips.
- Divide tortillas into three or four batches. Wrap each batch in aluminum foil and place them on a baking sheet. Warm the tortillas in the 300-degree oven for 5 minutes.
- While the tortillas are warming, deglaze the skillet with remaining 1/4 cup of beer. Add chicken strips and cook for 2 more minutes.
Dish up the chicken into a serving bowl and top with the chopped fresh green onions. Traditional Mexican black beans and rice will add some tasty fiber to the meal, and a dollop of guacamole contributes ‘good’ fat to the feast.