Chicken Tacos with Homemade Flour Tortillas

Tacos nights are among our favorite kinds of dinners, but they are often very high cal and high fat.  This chicken taco recipe is figure-friendly; you can essentially have taco night for 350-400 calories per person.  Yay!  Plus, it's totally fun to make your own soft flour tortillas.   

 

Ingredients (2 servings):
½ onion, diced
½ cup to 1 cup of corn
1 bell pepper, diced
4 oz chicken, chopped
2 cloves garlic, minced
1 tsp cumin
oil for cooking
salt and pepper to taste
chili powder (optional)

Toppings (Optional)
Diced tomatoes
Lime wedges



First, you wanna gather all your vegetables and get them chopped and ready to cook.  I happened to have some ears of corn in the fridge, so that's what I used for this recipe.  You can certainly get away with using frozen corn.  Here I am getting these ears prepped for boiling.

Put them in cold salted water, bring to a boil, reduce heat and let cook for 6 minutes exactly, then drop the ears into an ice bath.  Perfect corn.

Choppy chop.

Here's my lovely green bell pepper. 

Choppy chop. 

Onion.

Choppy chop.

Defrosted chicken, also choppy chopped. 

Minced garlic.  It's not as minced as it could be, but I don't mind big pieces :)

Let your onions sweat it out in some olive oil in a large skillet over low heat.  I like using the nonstick because you don't have to use as much oil, just enough to lightly coat the onions.

Once the onions are soft and starting to smell yummy, add the chicken pieces.  You might raise the heat to medium at this point.

So now I take the cut up corn and peppers and add them to the pan.  Season them up with cumin, salt, and pepper.  I used a lot of chili powder, but that's up to you. 

Cook that for about 5 minutes until the veggies are all softened, the seasoning has incorporated into everything, and the meat is cooked through.



Tortillas
Ingredients (about 6 tortillas):
1 cup flour
½ tsp salt
½ cup warm water

Mix the flour and salt, then stir in water.

Knead dough on floured surface.  

Divide into 6 smaller portions, then roll each one out to about ⅛” circles.  Use plenty of flour so it doesn't stick.

Now, heat a pan to medium.  I used my cast iron skillet, which conducts heat really well. 

Grill the tortilla on each side for about 5 minutes.

You should get the delicious tell-tale grill bubbles on the tortilla like you see in the restaurants.  Yum!

Here they are when they're all done.

Now, before we start serving, I cut up some wedges of lime, because lime makes everything taste good.  The times I've gone to Mexico, they always give you lime with all your taqueria foods.

So get yourself a warm tortilla and fill it with the chicken saute.

Toss in some diced tomato.

Squeeze that delicious lime juice all over!

Fold it, and enjoy!

Now, I'm sure shredded cheese and sour cream would taste lovely with this.  I chose not to use it to keep the meal on the healthier side, but that's your call ;)

Enjoy a healthy taco night!  Please share this recipe with your friends on facebook and Pinterest!

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For a printable version of this recipe, please click here.