Baja Chicken Tacos
This lightened up take on Baja chicken tacos is fresh, flavorful, and done in less than 30 minutes.
Servings: 4 servings
Calories: 227kcal
Ingredients
For the Marinade and Chicken
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- juice of 1 lime
- pinch kosher salt
- 1 lb. thin-sliced chicken breasts
To Serve
- tortillas
- shredded red or green cabbage
- shredded green leaf lettuce
- pico de gallo
- chopped avocado or guacamole
- finely chopped cilantro
Chipotle Crema
- 1/2 cup plain Greek yogurt
- 1-2 Tablespoons adobo sauce from canned chipotle chiles
Instructions
- Marinate Chicken. In a medium bowl, combine the 2 Tablespoons Greek yogurt, olive oil, chili powder, garlic powder, cumin, lime juice, and salt to make the marinade. Whisk until evenly combined. Add the chicken breasts and flip so that each side is coated. Set aside to rest for 5-10 minutes, or cover and place in the fridge for up to 8 hours.
- When ready, grill or sauté the chicken for 3-4 minutes on each side in a skillet lightly coated with olive oil over medium-high heat, until lightly browned and cooked through. Discard the marinade.
- While chicken cooks, gently warm tortillas and prepare other toppings as desired. If making the chipotle crema, combine 1/2 cup Greek yogurt and 1-2 tablespoons adobo sauce in a small bowl and stir to combine. Add additional adobo sauce or a squeeze of lime juice to taste.
- When chicken is done, remove to a cutting board and slice into bite-sized pieces. Fill tortillas, top as desired, and enjoy!
Notes
- Recipe adapted from The Live Fit Girls.
Nutrition
Calories: 227kcal | Carbohydrates: 2g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 932mg | Potassium: 484mg | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.9mg