Chicken Tacos
These Chicken Tacos make us want a Mexican-style fakeaway every night! The filling of shredded chicken and colourful veg is coated in an irresistible smoky taco seasoning, then baked until golden in a crispy tortilla wrap with melted Cheddar cheese. We’ve sprinkled in mild chilli powder, but there’s nothing to stop you ramping things up with hot chilli powder if you’re in the mood for some serious spice.
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NutritionPer Serving
- Calories378
- Carbs39g
- Protein33g
- Fat8.4g
- Saturates3.9g
- Sugars9.4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you’re in the mood for a fiesta of flavours, pencil these Chicken Tacos into your meal plan! We’ve used a homemade blend of smoky taco-style seasoning to give our mix of tender shredded chicken and colourful veggies bags of slimming-friendly flavour.
Once loaded into crispy tortilla wraps with a generous helping of melted Cheddar cheese, the whole tray of tacos is baked until they’re golden and deliciously crunchy around the edges. That’s your cue to slice and serve them with your favourite sides!
As well as a home-mixed blend of spices, we’ve stirred the chicken together with tomato, fresh coriander, fat-free Greek yoghurt, tomato purée and a zingy squeeze of lime, to double down on Mexican-style deliciousness.
Tuck in with a side of slaw and corn on the cob for a vibrant fakeaway dinner.
What diets is this Chicken Tacos suitable for?
These Chicken Tacos can be made suitable for gluten-free diets, as long as you use gluten-free tortilla wraps.
You can also make them for dairy-free diets as long as you make dairy-free swaps for the following ingredients:
- Fat-free Greek yoghurt
- Reduced-fat Cheddar cheese
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chicken Tacos?
You don’t need any fancy ingredients to make this simple fakeaway at home.
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We’ve used mild chilli powder to add a family-friendly kick to our tacos.
Give your chicken and veggies plenty of room with a large oven dish.
How many calories are in this Chicken Tacos?
There are 378 calories per portion in this Chicken Tacos recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 180°C.
Step 2
Add the chicken, onion and peppers to an oven dish. In a small bowl combine the garlic, paprika, cumin, chilli, oregano and sweetener.
Step 3
Spray the chicken and vegetables with low-calorie cooking spray and sprinkle over the spice mix, toss to coat.
Step 4
Place the dish into the oven for 20-25 minutes until the chicken is cooked through and shows no sign of pinkness and vegetables are softened and turning brown.
Step 5
Meanwhile add the tomato, coriander, yoghurt, tomato purée and lime to a bowl and mix to combine. Season to taste with salt and pepper and leave to one side.
Step 6
Once the chicken is cooked, remove onto a plate and shred with two forks. Add back to the dish and pour in the tomato and yoghurt mixture. Mix well.
Step 7
Line a baking tray with non-stick baking paper. You may need two depending on the size of your tray. Lay out the 8 tortilla wraps on the trays.
Step 8
Divide the chicken mixture between the tortilla wraps, spreading onto the bottom half of each wrap. Sprinkle over the cheese and fold over the top half of each wrap, pressing down flat. You should now have 8 semi-circle taco shapes.
Step 9
Spray the wraps with a little low-calorie cooking spray and cook in the oven for 10-15 minutes until lightly golden and crispy. Serve two tacos per person with a side salad or choice of accompaniment!
What could I serve with these Chicken Tacos?
These Chicken Tacos are delicious all on their own, or as part of a Mexican-style spread with any of these side dishes:
How do you know when Chicken Tacos are cooked?
You’ll need to cook these Chicken Tacos for 20-25 minutes until the chicken is cooked through and shows no sign of pinkness and vegetables are softened and turning brown.
Once your tortillas are filled, they’ll need 10-15 minutes in the oven to turn golden and crispy.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chicken Tacos in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of these Chicken Tacos in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chicken Tacos?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use non-stick baking paper to separate the tacos while frozen.
- Use a container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re stocking your freezer up.
How do I reheat Chicken Tacos?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Stir, then cook for a further 5-7 minutes until piping hot.
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Chicken Tacos
These Chicken Tacos make us want a Mexican-style fakeaway every night! Bursting with flavour, they're sure to liven up your meal plan.
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 378
- Carbs 39G
Instructions
- Preheat the oven to 180°C.
- Add the chicken, onion and peppers to an oven dish. In a small bowl combine the garlic, paprika, cumin, chilli, oregano and sweetener.
- Spray the chicken and vegetables with low calorie cooking spray and sprinkle over the spice mix, toss to coat.
- Place the dish into the oven for 20-25 minutes until the chicken is cooked through and shows no sign of pinkness and vegetables are softened and turning brown.
- Meanwhile add the tomato, coriander, yoghurt, tomato puree and lime to a bowl and mix to combine. Season to taste with salt and pepper and leave to one side.
- Once the chicken is cooked, remove onto a plate and shred with two forks. Add back to the dish and pour in the tomato and yoghurt mixture. Mix well.
- Line a baking tray with non-stick baking paper. You may need two depending on the size of your tray. Lay out the 8 tortilla wraps on the trays.
- Divide the chicken mixture between the tortilla wraps, spreading onto the bottom half of each wrap. Sprinkle over the cheese and fold over the top half of each wrap, pressing down flat. You should now have 8 semi-circle taco shapes.
- Spray the wraps with a little low calorie cooking spray and cook in the oven for 10-15 minutes until lightly golden and crispy. Serve two tacos per person with a side salad or choice of accompaniment!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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