This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.
Ingredients
Chili Lime Potato Tacos
½ lb. Yellow or Red Potatoes, cut into bite-size cubes
Olive oil Cooking Spray
½ cup Onion, chopped
½ lb Skinless Chicken Breasts, diced boneless
½ cup Red Chili Enchilada Sauce
¼ cup Poblano, Anaheim, or Bell Pepper, finely chopped
1 teaspoon Mexican Seasoning Blend
½ cup Reduced-fat Monterey Jack cheese, shredded
8 small Corn Tortillas*, warmed or Crunchy Taco Shells
8 Lime Wedges
Optional Toppings
Cabbage or Romaine Lettuce, shredded
Tomato, diced
Avocado, diced
Radishes, thinly sliced
Fresh Cilantro Leaves
Salsa
Preparation
Prep Time: 10min | Cook Time: 20min
Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes.
Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.
Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt, chili and lime seasoning and lime juice. Stir in 1 teaspoon Mexican seasoning blend and 1/2 cup green chile salsa.
Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 cup red chili enchilada sauce and simmer for 5 minutes over low heat.
Omit chicken. Prepare potatoes and onions as directed above and stir in 1/2 cup soy or vegetable chorizo, 1/3 cup each: diced zucchini, diced tomatoes and chopped mushrooms with Mexican seasoning. Cook for 5 minutes more. Great topped with scrambled eggs.
