Friday, January 6, 2017

Chicken Baja Tacos {Meal Under $10}


Now that I've gone grocery shopping and actually have some fresh produce in my fridge (yippee!), I'm ready to share with you some fantastic, healthy recipes. I know it's the weekend and maybe you're going out tonight, but I wanted to give you this recipe that my family LOVES! Who doesn't love street tacos? Well these tacos are kicked up a notch with some healthy veggies like avocado, tomatoes, corn, black beans and cilantro. The chicken is seasoned with some delicious chipotle flavor with a hint of sweetness from the honey. Top these tacos with a creamy, chipotle dressing and you have the perfect combination for healthy, goodness. These. Are. Amazing!

Best part about this recipe is all of the components for this recipe are on sale this week: chicken (yes, here in Utah it's on sale for only $1.29/lb.!), avocados, tomatoes, frozen corn, canned beans and cilantro. You can make this entire recipe for under $10 for a family of 7. If you have leftover chicken or other ingredients you can eat a carb-free version in a large salad. It's scrumptious either way!



Chicken Baja Tacos

3-4 boneless skinless chicken breasts, cut into bite sized pieces
2 tsp. cumin powder
1 chipotle pepper in adobo sauce, mashed
2 Tbs. honey
1 Tbs. achiote paste
2 Tbs. olive oil
2 Tbs. lime juice
2 tsp. salt

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
2 chipotle peppers
Salt and pepper to taste

1 pkg. corn tortillas
Shredded colby jack cheese

Salsa:
1/4 cup fresh cilantro, chopped
2-3 tomatoes, diced
1-2 avocados, diced and peeled
1/2  lb. frozen corn, thawed
1 can black beans, drained
Juice of 1 lime

For the chicken, trim off the excess fat from the chicken breasts and then dice the chicken into bite sized pieces. Season the chicken with cumin powder, honey, achiote paste and mashed chipotle peppers. Heat a large saute pan and drizzle with olive oil. Heat the oil to medium-high heat and then place the chicken into the hot oil. Let the chicken brown on one side and then turn to the other side. Cook the chicken at a fairly high temperature to prevent the chicken from being too moist and wet. You want a nice golden brown and crispy texture to the chicken. If the pan gets too dry, add a little more olive oil or some lime juice. Season the chicken with salt and pepper and then turn to a lower heat until the chicken is cooked through the center. When the chicken is cooked, turn off the heat and let it rest while you make the dressing and salsa.

For the dressing, combine all of the ingredients together until smooth and set aside.

For the salsa, chop the cilantro, cut the tomatoes and avocados and place in a bowl. Add the thawed corn, drained black beans and the juice of a lime. Season with salt if you wish.

To make the tacos, heat a flat griddle and place several of the tortillas on to the surface. Sprinkle the centers with some colby jack cheese. Add some of the cooked chicken and let cook until the tortilla is crispy and the cheese is melted. Remove the tacos and top with the dressing and the salsa.

*Use the leftover ingredients to make a gourmet taco salad for later.






1 comment:

Grandma Lou said...

Yummm! Great photos!

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