Holy taco, this recipe is pretty amazing! I am in a love affair with tacos. I could eat them for every meal and they have become a staple in my family. We eat them almost every week, but I am sure to switch up the ingredients for something new for my taste buds to enjoy. My recipes will vary from fish tacos, shrimp tacos to ground chicken tacos. Oh and I am always trying to come up with a new salsa mixture to try.
My family grew up eating tacos once a week, probably because they were easy to make and a no brainer for 4 kids with picky palates. I like to think that I was a pretty good eater growing up, but I can’t say that for everyone in my family. Tacos were easy for my parents to make because we all liked them and it was fun for us to be able to pick our own toppings. My Dad is a very “meat and potatoes” kind of guy so ground chicken was never an option. We always had the same old beef tacos with the pre-made seasoning & sauce, which is loaded with sodium.
So I wanted to come up with a no fuss easy taco recipe that is low sodium, lean and delicious. I have to give credit to my good pal Connor because he inspired me to make this greek yogurt sauce. He is probably one of the best cooks ever and I am always amazed at the mouth watering recipes he comes up with. This greek yogurt sauce is his original creation, I just added some cilantro. I definitely need to get him to guest blog about tacos because he is the “taco master!”
This is a twist on your more traditional taco with some healthier alternatives, like ground chicken instead of beef and greek yogurt instead of sour cream. I have another great recipe for a tropical taco that I will feature soon :)!
Serving is for 2-3 hungry taco lovers! Double if feeding more.
- 8 organic cherry tomatoes, diced
- 1/2 of an organic red pepper, diced
- 1/2 cup organic frozen corn, roasted
- 1/4 cup red onion
- 1/4 cup cilantro, chopped
- 1/2 lime, zested and juiced
- Salt to taste
- 1/4 tsp garlic powder
Mix all ingredients together and let marinade in the fridge for 30 minutes.
Greek Yogurt Sauce:
- 1 cup non-fat plain organic greek yogurt
- 1/2 cup crumbled reduced fat feta
- 1/4 cup cilantro
- Pepper to taste
Add all ingredients to your vitamix or blender. If using a vitamix make sure the setting is on variable and set the speed to a 3-4. Once all ingredients or in blender, blend slowly.
- 4 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tbsp paprika
- 3 tbsp ground cumin
- 1 tbsp salt
- 1 tbsp pepper
- 1 lb ground chicken
- 1/2 yellow onion
- package of organic yellow corn tacos
- 1 cup kale, shredded (if you don’t like kale use spinach)
Heat oven for 450F.
Combine all the listed seasonings to a mason jar and shake or stir. This recipe makes enough for 5-6 lbs of meat or 5 nights of tacos!. This prep work makes it easy to ensure that your family can enjoy low sodium tacos with delicious homemade seasoning any night of the week. Store mason jar with other spices.
Next saute yellow onion for 2 minutes in an oiled skillet. Add ground chicken. Be sure to use a wooden spoon to break apart the meat and stir frequently. Once meat is browned and cooked through add 2 Tbsp of your homemade taco seasoning and 2/3 cup of water. Mix together and cover for 5 minutes, until most of the liquid is absorbed.
While your meat is cooking add taco shells to oven for 3 minutes and cut up your Kale. As you know I always love to sneak in my veggies when I can. I also am addicted to the Whole Foods guacamole… it’s a problem. So I use this as a topping for my tacos as well. You can always make your own guac or just use avocado slices.
Add all toppings and enjoy! Makes for a wonderful leftover taco salad also. In fact, that is what my hubby and I are having for lunch today. I made these tacos last night and he loved them so much he begged for me to make them again last night! From this recipe you will enjoy low sodium from the taco seasoning, lean ground chicken, probiotics from the non-fat yogurt, fiber and more essential vitamins from the kale and salsa, and healthy dose of monounsaturated fatty acids from the guacamole … what’s not to love!