I’ve always been a fan of tacos. From soft to hard shell, traditional to creative, meat-filled to meatless, I’ve tried just about every type of taco there is. Authentic “street tacos” are my personal favorite, though you generally won’t find them on a list of healthy food choices. But, believe it or not, when prepared with high-quality ingredients, you can enjoy the rich taste of street tacos without all the guilt.
Here’s one of my latest recipes for ‘Chicken and Kale Street-Style Tacos’ that’s incredibly wholesome and amazingly delicious.
What You Need
Taco Seasonings and Preparation
- 2 boneless skinless chicken breasts, cut into bite-sized cubes*
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 4 cups of kale, thinly sliced
- 1 can of reduced sodium black beans
- 1 medium white onion, chopped
- 3 tablespoons of chili powder
- 1-1/2 teaspoon of paprika
- 1 teaspoon of oregano
- 1 teaspoon of sea salt, or to taste
- 1/2 teaspoon of freshly ground pepper, or to taste
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of coriander seed
- 1-2 pinches of red pepper flakes, or to taste
*The chicken can easily be replaced with beef or bison. You can also eliminate the meat altogether for a vegetarian-friendly version.
Shells and Toppings
- 8 corn tortillas, warmed
- 1 ripe avocado, pitted, peeled and sliced
- 1-2 vine tomatoes
- 1/2 cup of crumbled queso fresco (about 2 ounces)
- 1/4-1/2 cup of fresh cilantro leaves
- Plain Greek-style yogurt, to taste
How To Prepare
In a medium skillet (with a matching lid), heat about two tablespoons of olive oil over medium heat. Toss in the chopped chicken with half of the minced garlic and then stir and sauté it for 3-5 minutes until it’s golden brown. Drain the chicken and set it aside.
In the same skillet, heat the remaining olive oil, throw in the kale with the leftover garlic, and then cover the skillet. After a few minutes, uncover the skillet and continue to sauté the kale until it wilts down and transforms into a deep green color.
Next, add in the beans and stir the mixture for a minute or so and then add the chicken with all the seasonings (except for the sea salt and pepper) along with a cup of water.
Increase the heat to medium, occasionally stirring the mixture until the moisture has almost evaporated and then throw in the onions along with sea salt and pepper. Continue to stir until there’s no moisture.
Lastly, fill each tortilla with the taco mixture and add equal amounts of toppings. If you’re watching your carb intake, the taco mixture and toppings can easily stand alone. Bon appétit!
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