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This recipe is great for people who crave Mexican food but strive for fewer calories. The chili and lime flavors taste truly authentic. And, with all four recipes with less than 250 calories and 7 grams of fat per serving, they’re perfect for a low-calorie diet. It’s easy to adapt the basic recipe to fit your favorite flavor profile or a vegetarian diet using one of the variations below.
Potatoes are naturally gluten-free. To be sure this dish is, too, double check the label of the Ingredients indicated with a “*” to be sure they are gluten-free.
Ingredients:
- 1/2 lb Yellow or red potatoes, cut into bite-size cubes
- Olive oil cooking spray
- 1/2 cup chopped onion
- 1/2 lb boneless, skinless chicken breasts, diced
- 1/4 cup poblano, Anaheim or bell pepper, finely chopped
- 1 tsp Mexican seasoning blend*
- 1/2 cup red chili enchilada sauce*
- 1/2 cup shredded reduced-fat Monterey Jack cheese*
- 8 small corn tortillas*, warmed or crunchy taco shells
- Shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa (optional toppers)
- 8 lime wedges
Directions:
1) Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 to 7 minutes.
2) Spray a large skillet liberally with cooking spray. Add potatoes and onion to skillet; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
3) Stir in chicken, pepper and seasoning and cook for 5 minutes more.
4) Add red chili enchilada sauce and simmer for 5 minutes.
5) Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted.
6) Add potato mixture and any other desired toppings. Serve with lime wedge.
*Soft homemade-style tortillas are best in this recipe and can be found at most grocery stores.
Variations
Chicken Verde Potato Tacos
Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt. Stir in 1 tsp Mexican seasoning blend and 1/2 c green chile salsa.
Turkey and Red Chili Potato Tacos
Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 c red chili enchilada sauce and simmer for 5 minutes over low heat.
Soy Chorizo and Vegetable Potato Tacos
Omit chicken. Prepare potatoes and onions as directed above and stir in 1/2 cup soy or vegetable chorizo, 1/3 cup each: diced zucchini, diced tomatoes and chopped mushrooms with Mexican seasoning. Cook for 5 minutes more. Great topped with scrambled eggs.
Nutrition:
Calories: 220
Fat: 5g
Cholesterol: 40mg
Sodium: 200mg
Vitamin C: 25%
Carbohydrates: 25g
Fiber: 2g
Protein: 19g
Potassium: 415mg
Nutritional analysis per serving
Calories: 220
Fat: 5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 200mg
Potassium: 415mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 2g
Protein: 19g
Vitamin A: 8%
Vitamin C: 25%
Calcium: 10%
Iron: 6%
Chicken Verde Potato Tacos nutritional analysis per serving
Calories: 230
Fat: 5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 340mg
Potassium: 397mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 3g
Protein: 18g
Vitamin A: 6%
Vitamin C: 35%
Calcium: 10%
Iron: 6%
Turkey and Red Chili Potato Tacos nutritional analysis per serving:
Calories: 250
Fat: 7
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 500mg
Potassium: 303mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 3g
Protein: 23g
Vitamin A: 15%
Vitamin C: 35%
Calcium: 15%
Iron: 8%
Soy Chorizo and Vegetable Potato Tacos nutritional analysis per serving:
Calories: 190
Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
‘Sodium: 280mg
Potassium: 349mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Protein: 9g
Vitamin A: 10%
Vitamin C: 25%
Calcium: 15%
Iron: 8%
