Tuesdays at my house are for tacos, nachos, enchiladas, quesadillas, etc!
We like using different lean proteins, fish or even meatless now and then.
I found this new recipe on Fixate (along with hundreds of workout options, it’s one of the many exclusives for Beachbody on Demand members), and I knew I needed to try it!
And good news, it fits in perfectly to my 80 Day Obsession meal plan!
The dogs are always very interested in what’s going on in the kitchen. I generally trip over them a few times and finally give in to their desperate stares and actual puppy dog eyes! 😉 They enjoyed a few tastes almost as much as we did!
CHICKEN TINGA TACOS
Serves 4 (2 tacos each)
- 1 cup low-sodium organic chicken broth
- 1 tsp. unflavored gelatin (preferably from grass-fed cows)
- 1 Tbsp. olive oil
- ¾ cup chopped onion (approx. 1 medium)
- 4 cloves garlic, finely chopped
- 1 cup all-natural tomato puree
- 1 Tbsp. chili powder
- 1 tsp. dried oregano leaves
- 2 bay leaves
- 2 canned chipotle chili peppers in adobo sauce, finely chopped **I used 1 Tbsp. because the first time with two was way too spicy for me!
- 1 Tbsp. adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce)
- 1 Tbsp. fresh lime juice
- 1 tsp. finely grated lime peel (lime zest)
- 3 cups shredded cooked chicken breast **I cook my chicken breasts in low-sodium chicken broth in the slow cooker then shred
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 8 (6-inch) corn tortillas
- Sprinkle broth with gelatin in a small bowl. Set aside.
- Heat oil in medium nonstick skillet over medium high heat until fragrant.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime peel, chicken, salt, and pepper. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.
- Remove bay leaves. Divide ¾ cup (1 red container) chicken mixture between two tortillas (1 yellow) for each serving.
• Possible toppings (for 1 serving) include:
• 2 Tbsp. Cotija cheese (½ blue )
• 1⁄8 medium avocado, chopped (½ blue )
• 1 Tbsp. chopped onion with a sprinkling of chopped cilantro and a squeeze of lime juice (Free)
We have been observing Taco Tuesday for many years at my house. But that certainly doesn’t mean we’re dumping a packet of taco seasoning into a pan of ground beef and ripping open a box of Ortega taco shells. We like to get creative and try all sorts of different taco fillings and methods. And we don’t limit ourselves to tacos! Sometimes we’ll have enchiladas, taco salad or any other Mexican-inspired dishes that catch my attention on Pinterest. 😉
But these fish tacos are a definite keeper. Three out of four kids and husband agree – and that’s a successful meal in my book!
And they are a healthy meal that fits in my nutrition plan!
Try these on your clan and let me know what you think!
- 1/3 cup sour cream or plain Greek yogurt
- 3 tablespoons mayonnaise (I used avocado mayo)
- zest from half a lime
- juice of whole lime
- 1/4 teaspoon salt
- 2 cups cabbage, shredded
- 1/4 cup cilantro, chopped
- 2 carrots, shredded
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper powder (more or less to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound white fish (eg. cod, snapper, talipia)
- corn tortillas
- 1 avocado, sliced (optional)
- Combine ingredients for the lime crema in a small bowl and set aside.
- Combine ingredients for the slaw in a large bowl and set aside.
- Preheat oven to 425°F.
- In a small bowl combine the oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, sale and pepper.
- Pour the marinade mixture over the fish and toss to coat.
- Place the fish on a lined baking sheet and let it marinade in the refrigerator for about 15 minutes.
- Bake fish for 10-15 minutes (depending on thickness of the fish) until it is flaky when tested with a fork.
- Transfer the fish to a plate and break in to smaller pieces with a fork.
- Heat the tortillas according to package directions.
- Add fish, slaw and crema to the warmed tortillas and enjoy!
Container equivalents per 2 tacos: 1 red, 1 green, 1 yellow, 1 blue (avocado)
Have a Beachbody program but need help with meal planning, and the support & accountability to stick with it? Contact me below, I can help! Here is just one of the transformations I’ve seen in my groups. Michelle completed 2 rounds of the 21 Day Fix in preparation for her son’s wedding! Needless to say, she packed her bikini! 🙂