Ok, raise your hand if you love tacos? Me! Me! Me!
Ok, raise your hand if you wish there was a way to have tacos that taste flipping AH-MAZING but are healthy for you? Me! Me! Me!
Good news, y’all! I made these ridiculously delish 80 Day Obsession and 21 Day Fix-approved Chicken Tinga Tacos last week and … WHOA! The flavor is so rich and so smoky and, well, so dang good! 80 Day Obsession has me eating ALL.THE.FOOD! You guys, never in my life have I eaten THIS much food AND lost THIS MUCH in inches all over my body! (I am down 1.5 inches on my booty and 1.5 inches on EACH thigh in just three weeks of this program!) And when I get to have things like TACOS and not feel even the teeniest bit guilty about it, heck, I will sing the praises of any workout and nutrition plan like this!
These fit perfectly into 80 Day Obsession meal plan C, which is what I am currently following. To round out the meal, I’ll add a side of fruit. But what you’re looking at is 1 red, 1 yellow, 1 green, 1 blue (split between the cojita cheese and avocado), and 1 tsp. And let me tell you this: you can make them ahead of time AND make a double batch to make for a super easy dinner!
Here’s the recipe and drop a comment, below, once you’ve made them and let me know what you think!
**Want 80 Day Obsession meal plans? Shoot me a message here!**
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 for each serving.
• Possible toppings (for 1 serving) include:
• 2 Tbsp. Cotija cheese (½ )
• 1⁄8 medium avocado, chopped (½ )
• 1 Tbsp. chopped onion with a sprinkling of chopped cilantro and a squeeze of lime juice (Free)
1 red 1 green 1 yellow 1 blue 1 tsp.