How to make the most fantastic and healthiest tacos?!


Question: 8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 teaspoon salt, or to taste
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic, minced
1 jalape?o pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish

1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalape?o and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.


have fun and enjoy


Answers: 8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 teaspoon salt, or to taste
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic, minced
1 jalape?o pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish

1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalape?o and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.


have fun and enjoy

Start with good meat. Use beef roast or steak, not hamburger. Mince it finely with a sharp knife, removing any fat, gristle, or connective tissue, then fry it with a little oil in a hot skillet or on a hot griddle (maybe medium-high), stirring frequently until cooked through.

When the meat is mostly cooked, add finely-chopped onions. If you add it too late, the onions wont fully cook. If you add them too early, the onions will burn .

When the meat and onions are fully cooked, scoop it into soft corn tortillas which have been heated on a lightly-oiled griddle or skillet (medium heat) until they are warm and soft. Top the tacos with fresh finely cut cilantro and hot sauce or homemade salsa (Herdez brand Salsa Casera, literaly meaning home-style salsa will do if you don't want to make your own.)

That's the way the taqueria back home makes them, Guadalahara style. Yum, yum.

You're saving fat by using better meat instead of hamburger, by skipping the cheese, by using salsa instead of sour cream, and by using a soft-corn tortilla instead of a crispy taco shell or flour tortilla.

Make it a meal by adding baked Tostitos chips and a dip made from fat-free refried beans, salsa, fat free sour cream, and a little cheese. Add all the veggies you like, like lettuce, tomato, onion or green onion, etc.

Enjoy!

If you are frying meat, use canola or olive oil. If you can skip the meat, substitute fat free refried beans for the meat. You can warm those up, add some taco seasoning to the beans, and use that as the first ingredient.

Make grilled fish tacos, with lots of veggie toppings.

1 large red onion
1 clove garlic
1 red pepper 1/2" diced
1 medium yellow squash
12 oz slice mushrooms
1/2 bag frozen shopeg corn(about 1 1/2 cups)
1 Can black beans, rinsed
1 bunch cilantro
1 Large carrot, shredded
1 pound cheddar cheese
Dash of hot sauce (tapitios is good)not salsa
Salt to season
Soft corn or flour tortillas

1 avacado 1/4" diced optional

Cook the ingredients in order and set aside in a large bowl. Add in corn, beans and cilantro after mix has cooled.

Lightly moisten the tortillas and warm with a little oil on a griddle. Put some cheese on it and let it melt. Add in about one ice cream scoop of filling and fold over. If using avacados put slices on one side and mix on the other.

This will make about 30 tacos but the mix freezes well.

Try substituting lentils for the meat. My family does this some times and it tastes great.

Ground turkey, fat free sour cream, lettuce, tomatoes and low fat cheese.. season ground turkey with fresh herbs and fresh peppers.. good luck!





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