LEMON CHICKEN TACOS

1 lb boneless skinless chicken breasts, cubed

2 tbsp +1 tsp lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp salt, optional
1/4 tsp black pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 whole-wheat flour tortillas
1 cup shredded lettuce
1/2 cup salsa (watch sugar content)
1/2 cup low-fat Mexican-blend cheese, optional

Place chicken in a gallon resealable plastic bag; add the 2 tablespoons of lemon juice. Seal the bag and turn to coat all the chicken. Refrigerate for a couple of hours.

Heat the oil in a nonstick skillet; add the onions and garlic cooking until tender. Add the chicken and spices; cook, stirring, until the chicken juices run clear. Remove skillet from the heat and stir in the tomatoes, cilantro and remaining teaspoon of lemon juice. Spoon the mixture onto the tortillas. Top with the lettuce, salsa, and cheese, if using. Fold over and serve.

Yield: 8 tacos
Per serving of 2 tacos without cheese: Approximately 370 calories, 44 g carbs, 4 g fiber, 36 g protein

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TACO CUPS

 

4 (10-inch) whole-wheat or low-carb tortillas

1 tbsp olive oil
1 carrot, grated coarsely
1 lb lean ground beef or ground turkey
1 tbsp paprika
2 tsp ground cumin
1 tsp garlic powder
salt and pepper to taste
1 cup water
shredded lettuce
1/2 cup shredded Mexican-blend cheese
2 plum tomatoes, seeded and chopped

Heat oven to 375 degrees.
Cut three 4 1/2-inch circles out of each tortilla.  Place one circle inside the cup of a muffin tin and press gently for form a bowl.

Bake tortillas for 8 to 10 minutes until crisp.  Remove from oven and allow to cool completely.

While tortillas bake, heat the oil in a large skillet over medium-high heat.  Add carrot and cook while stirring for a couple of minutes.  Add the meat and cook, stirring to break up, until beginning to brown.  It should take the meat about 5 to 7 minutes.

Stir the paprika, cumin, garlic, salt, and pepper into the meat mixture; cook for 1 minute.  Add water and simmer until almost all the liquid has evaporated.

Divide the meat mixture among the tortilla cups and top with the lettuce, cheese, and tomatoes.

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QUICK AND EASY SOUTHWESTERN-STYLE TACOS

8 (6-in) whole-grain or low-carb tortillas

1 med avocado
2 tbsp olive oil
1 clove garlic, minced
1 lb. lean ground beef (or turkey)
1 med onion, cut into small wedges
1 green bell pepper, cut into thin strips
1/2 cup shredded cheddar cheese
2/3 cup + 1/2 cup prepared salsa (watch sugar content)
1/2 cup fat-free sour cream

Preheat oven to 350 degrees.

Wrap the tortillas in foil and place in the oven to warm. Leave about 5 minutes. Peel avocado and cut into wedges. Place the wedges onto a small plate and cover tightly with plastic wrap.

Heat oil in a large heavy skillet over medium-high heat. Add garlic and saute for 1 minute. Add the beef; cook until brown and crumbly, about 5 minutes. Drain any fat from the beef. Add the onion and bell pepper. Stir-fry the beef mixture for 5 minutes or until the vegetables are crisp tender. Add the 2/3 cup of salsa to the skillet mixture. Stir-fry for 1 minute longer.

Divide the beef mixture evenly among the 8 tortillas. Fold the tortillas over and place on a serving platter. Top with the avocado wedges, sour cream, and the 1/2 cup of salsa. Sprinkle with the cheddar cheese.

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