Low Calorie Chicken Taco Boats
Two crispy taco boats loaded with Mexican-spiced chicken, fresh veggies, and a smoky paprika sour cream — 43g of protein in a satisfying 416-calorie meal.
20 min · 1 serving
- Calories
- 421
- Protein
- 43g
- Carbs
- 34g
- Fat
- 8g
Ingredients
- Chicken breast — 150g, raw (about 120g cooked), sliced into small pieces
- Mexican seasoning — 4g
- Taco shells — 2 stand-and-stuff hard taco shells
- Tomato — 1/2, diced
- Onion — 10g red onion, diced
- Rocket — 20g
- Capsicum — 12g, diced
- Sour cream — 2 tbsp, light (or Greek yoghurt)
- Paprika — 1 tsp
Directions
- 1
Preheat the oven to 200°C.
- 2
Season the chicken with the Mexican seasoning and cook it in a non-stick pan over high heat until golden and cooked through. Cut into small pieces.
- 3
Optional but worth it: place the taco shells on a tray and bake for 2 minutes at 180°C to make them extra crispy.
- 4
Mix the sour cream and paprika together in a small bowl — this is your sauce.
- 5
To build each taco boat: add 10g of rocket, 60g of chicken, 5g of red onion, 5g of capsicum, half the diced tomato, and a drizzle of the paprika sour cream. Repeat for the second boat with the remaining ingredients.