Lower in fat but high in flavour.
If you like Mexican but want to avoid using packets of seasoning then this recipe is perfect as all you need is a few spices from your pantry. This dish is also quite low in fat because you don’t need the usual accompaniments of sour cream and cheese.
Salad, tomatoes and sweetcorn kernels are great for bulking up your tacos. If you have an avocado then dice it up to add some ‘good’ fat to the meal.
I baked my chicken strips in the oven but pan frying is also an alternative if you want really crispy chicken. Just use a non-stick pan rather than using a lot of oil.
Ingredients – serves 4 for a light lunch:
- 1/2 cup low fat sour cream
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon Mexican chilli powder
- 2 large chicken breasts, thinly sliced
- approx 1/2 cup dried breadcrumbs (I used panko crumbs)
- 8 tortillas
- salad leaves, cherry tomatoes and sweetcorn kernels, to serve
- Put the sour cream, cumin, coriander and chilli powder into a large bowl and stir well to combine. Add the chicken pieces and stir to coat in the sour cream marinade. Cover the bowl in cling wrap and put in the fridge for at least 2 hours to marinate. You can leave it overnight if you want.
- Place the breadcrumbs into a shallow bowl and then dip the chicken pieces into the breadcrumbs to coat all sides. Place the coated chicken onto a baking tray lined with baking paper.
- To bake your chicken, heat your oven to 200C/180C fan forced/390F and cook for 20 minutes or until golden. Alternatively you can pan fry in a non-stick pan over a medium-high heat on the stove top until the chicken is crispy.
- Fill your tortillas with salad, halved cherry tomatoes, a sprinkling of sweetcorn kernels and your chicken pieces.
- Serve and enjoy!