Mexican Tacos - Mexican Recipe

Mexican Tacos - Mexican Recipe

Oven baked and not fried, crisp Mexican tacos come in a healthier avatar. Served with a tangy Coriander Lime dressing instead of a sour cream sauce, enjoy a guilt free version of the popular Mexican street food.

Cooking time
20 min
Preparation time
30 min
Serves
4
4
4
1

foodie_meter

51

Fit Foodie Recipe Score

35

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regualar recipe since is low in fat as the tacos are baked in oven. Also it is high in protein as compared to the regular recipe as it uses chicken instead of rajma. It is

Ingredients

  • 8 X 6" corn tortillas
  • 5ml oil

 

Chicken Filling

 

 

  • 600gm chicken on the bone

 

Marinade

 

 

  • 150g thick yogurt {hung}
  • 15g minced garlic
  • 10g red chili flakes
  • 10g black rock salt
  • 15ml lime juice
  • 10g coriander powder
  • 10g roasted cumin powder

 

Coriander Lime Dressing

 

 

  • 50g fresh coriander leaves
  • 10g garlic
  • 1 green chili
  • Juice of 1 lime
  • 5g salt
  • 50ml thick yogurt, whisked

To Assemble

 

  • 16 small lettuce leaves
  • 50g red and yellow bell pepper julienned
  • 50g chopped onion

How to make Mexican Tacos - Mexican

 

To make Taco Shells

 

 

  • Preheat oven to 180C. Place a drip tray underneath
  • Gently brush tortillas with oil, and hang on grill rack oil side up. Bake for 5-7 minutes until the edges begin to turn light golden brown. Keep a close eye so that they do not burn
  • Allow to cool completely until crisp. {can be made ahead}

 

 

Chicken Filling

 

 

  • Whisk together ingredients for marinade. marinate chicken in this for 30 minutes {or overnight}
  • Turn everything into a heavy non stick pan and cook over low heat, covered until the chicken is cooked. Open and dry any liquid
  • Once the chicken is cool enough to handle, shred and reserve in a bowl. keep warm

 

 

Coriander Lime Dressing

 

 

  • Grind coriander leaves, garlic and green chili to a fine paste with the lime juice and salt
  • Whisk into the thick yogurt. Taste and adjust seasoning if required

 

Assemble

 

  • Line taco shells with lettuce leaves. Add the chicken and bell peppers. Drizzle over the coriander-lime dressing. Sprinkle with chopped onions and serve immediately with extra dressing on the side

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Comments

brillant dish ausam dish i am a honest ...

brillant dish ausam dish i am a honest girl

Mar 11, 2015

4
Average: 4 (1 vote)
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