Healthy Taco Dinner Recipe

I dare you to name a night more exciting than going out for Mexican food. Patrick and I both LOVE going out for Mexican (and a skinny margarita) but the majority of the time we cook at home. So, we decided to make a healthy version of our favorite dinner at home!

There are 2 keys to making Mexican food healthy…

  1. Letture Cups

Lettuce cups act as the tortilla, minus the carbs.

*Disclaimer- not saying carbs are the enemy by any means, this is just what I prefer if I’m making a healthier alternative.

2. Cauliflower Rice

I choose this over rice as a grain free alternative. If you’ve never made it you can buy it packaged in the frozen section. Sometimes I grate a head of cauliflower, if I have time, but most likely I’m using the frozen version (huge time saver). You’ll never know the difference between cauliflower and actual rice.

Processed With Darkroom

Recipe:

Prep: 5 mins  Cook Time: 4-8 hours in the crockpot  Serves: 4

Ingredients:

  • 3 organic chicken breasts
  • 1 can of salsa
  • 2 red bell peppers
  • 1 package of frozen cauliflower rice
  • cilantro
  • 4 limes
  • 2 avocados
  • onion powder
  • pink salt

Directions:

  1. Prep the chicken in the crock pot a few hours before dinner
    • Season the chicken with onion powder and salt
    • Add chicken and 1 jar of salsa to the crockpot
    • Cook on low for 8 hours or high for 4 hours
  2. Once it’s dinner time, heat up as much cauliflower rice as needed and mix in chopped cilantro
    • I usually do about a cup
  3. Using the lettuce cups, layer the rice, chicken and top with avocado and salsa
  4. Squeeze the juice of one lime on top
  5. Enjoy!

 

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