Paprika Lime Chicken Tacos
By Karen Tressler, RN
We are always looking for a way to change up Taco Tuesday and these tacos do the job. Using chicken tenderloin speeds up the process even more!
- 1 package of chicken tenderloin
- The juice of one lime
- 1 ½ T paprika
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 3 T olive oil
- 1 can southwest style corn
- Green Onion
- Cotija cheese
- Soft taco shells
- Spicy or Regular Ranch dressing.
In a gallon sized zip-lock bag, combine the lime juice, all the spices and the olive oil. Close the bag and shake vigorously to combine the ingredients. Add the chicken. Close the bag again and cover the chicken in the marinade. Marinate for 20 minutes. Heat a grill or an oven to 350 degrees. You could also sauté the tenderloins in a large skillet on medium high heat in olive oil, turning once.
Remove chicken from the bag and discard the marinade. Cook chicken until done with preferred method. Once chicken is done, assemble the taco. If tenderloins are large, consider cutting them in half.
Fill the taco shell with about 1.5-2 tenderloins. Add 2 T of corn, cilantro, green onion, 1 T cotija cheese and ¼ of an avocado sliced. Top with 1T of Spicy or regular ranch dressing.
Makes about 5 tacos
Per Taco: 260 calories 22g Protein, 21g Carbohydrates, 10g fat