A little late posting today because it’s been such a hectic week Austin has been asking me to make these tacos for a few weeks now, I made them last summer and he hadn’t stopped talking about them since! They’re pretty simple to make and don’t require a lot of ingredients - or effort
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Servings: 6 (1 serving = 1 taco)
Calories per serving: 206 cal
Protein per serving: 25 g
Carbs per serving: 17 g
3 boneless skinless chicken breasts (~16 oz)
4 cloves minced garlic
1 cup cherry tomatoes (halved)
½ cup light sour cream
½ cup nonfat plain Greek yogurt
¼ cup fresh chopped cilantro
1 teaspoon onion powder
1 teaspoon black pepper
6 whole wheat carb balance tortillas
6 tablespoon pico de gallo, for serving
1. Cook chicken breasts until done and shred. *I used the Instant pot, added a little low-sodium chicken broth and cooked on high for 10 mins, but you can also boil chicken in water, or bake it in the oven!*
2. Add garlic and cherry tomatoes to pan over medium heat and sauté for 2 mins. Add shredded chicken, sour cream, Greek yogurt, cilantro, onion powder, and pepper to pan and stir well. Cook for an additional 5 mins.
3. Spoon mixture into tortilla, top with 1 tablespoon pico de gallo and enjoy!