Intro to Cooking: Healthy Chicken Tacos
What’s more relaxing than spending a cozy evening with your boyfriend (or your best girlfriends) enjoying homemade Mexican food and your favorite movies? After a long week, sometimes it’s nice to spend a Friday night in. And you can enjoy tasty, comforting food without completely sabotaging your mission to eat healthy.
Having a Mexican Food Friday is one of the best ways to through a party for friends. Rent a few Redbox movies, pick up a few basic supplies, invite that gorgeous boyfriend (or new fling) of yours over, and you have all the ingredients for a great night.
I’ve mentioned it before, but I love avocado. I especially love avocado, corn and black beans. Some people might call carrots, celery, and onions the Holy Trinity of cooking… but I think avocado, corn, and black beans represent a new, hip Trinity that is moving in on that Traditional Italian turf.
Avocado is a great source of omega 3′s and healthy fat. It’s not great to eat it all the time, but it’s a great addition to any diet. As for corn, just like with avocado, there is too much of a bad thing – but corn cut off the cob is a great source of vitamin B1, dietary fiber, and vitamin C. As for black beans, they are a great source of fiber, protein, and iron, as well as a slew of vitamins. However, beware canned black beans with added seasoning – that’s tricky code talk for “Enough sodium to up your blood pressure for two months.” Together, they make a great topping for any healthy taco.
Healthy Chicken Tacos with Chunky Avocado Salsa
- 1 package of crunchy taco shells or 1 small package of soft taco shells
- about 4 chicken breasts (look for extra lean cuts at the meat counter!)
- 1 packet of taco seasoning
- 1-2 fresh tomatoes, with the stems removed and diced
- 2 avocados, peeled and diced
- 1 can of black beans, strained and rinsed well
- 2 cobs of corn, boiled and the corn kernels cut off
- Shredded cheese
How to make it…
In a medium pan, cook the chicken breasts in a tiny bit of olive oil. When they are cooked through, remove from the heat and allow to sit for 5-10 minutes. When they are cool enough to handle, shred into bite sized pieces. Return the shredded chicken to the pan and add the tomatoes and taco seasoning. Stir to coat. Let warm over low heat on the stove.
In a separate bowl, combine the diced avocado, rinsed black beans, and corn. Stir well to combine.
Prepare the taco shells. Add meat, the avocado salsa, lettuce, and a little bit of cheese. Enjoy!