Healty taco/mexican recipe

I actually had shredded chicken tacos tonight. Yum! The only bad thing I can think that I put in that dish is the sodium in taco seasoning but you can make your own homemade that is not high in sodium.

What I did was put in 2 cups of water, some chopped onions, a packet of taco seasoning and 1 pound worth of chicken breast in a pot and let it come to a med/high boil for 10-15 mintue, then lower the heat down till it's down to a soft boil and cover with lid that's not closed all the way and let it cook like that for 40 minutes. After 40 minutes, I take the lid off and turn up the heat a little bit so the remaining water will reduce and same time checking to see if chicken is soft enough that you can shred it apart with a fork. Keep going this until there is little or no liquid left.

I ate this taco with loads of vegetables. I sauteed onions and bell pepper using spray canola oil. I used a little of the fat free cheddar cheese and fat free sour cream. I had 3 tacos that was only 415 caloires and it was so filling!

i ate the best tacos yesterday, they where talipia fish that was grilled, it had some lettuce and salsa, with a corn tortilla... very very good.

My typical taco filling is:

1 lb ground turkey (or lean ground beef)
1 can kidney beans
1/2 onion
3-4 chipoltes in adobo (more or less depending on how much heat you like)
1 tbsp of the adobo sauce
1 tbsp splenda brown sugar
juice of 1 lime (sometimes I throw in a bit of zest too)
1/2 cup of tomato sauce

Then I use whole romaine leaves as my "shells" and top with some homemade corn salsa, lite sour cream, and a bit of fat free cheddar. It's awesome!

I make a taco salad like this:
Combine Meat, Pico, Tortilla Strips, Cheese, and Lettuce:

Meat/"Meat"
- 1 lb. lean ground turkey or 1 pkg. of Morningstar Farms veggie crumbles, cooked and browned in a skillet (if meat)
- about 1/2 a package of low-sodium taco seasoning
*combine meat with the seasoning and about 1/3c. water, cook another 3 min.-ish

Pico:
- a few or more (4?) roma tomatoes, chopped
- about 1/2 red onion, chopped
- 3-ish jalapenos or serrano peppers, chopped
* mix and let sit for a bit so the flavors come together

Tortilla Strips:
- 2 to 4 yellow corn tortillas (depending on size)
*cut up with a large knife or pizza cutter and brown in an oven on a cookie sheet (350F-ish) until dried out and slightly browned

Lettuce:
- One bag of romaine hearts or 4ish c. comparable lettuce, chopped

Cheese:
- about 1/2 c. shredded cheddar cheese

Let me know if this makes sense - I've made it so many times I normally just eyeball it all (and I made it up in the first place, so whatever ). It should serve two, with about half of the meat and pico left over. There's no need for dressing given the seasoned meat and pico.

*edit: Avocado is a great addition to this too! Maybe a little lime? Also, this is awesome in a huge bowl. Enjoy!

I always do the good old tacos-regular way, shells & tortillas. ..just using light/low cal , sour cream. etc & ground tukey instead of hamburger. Hmm its time for a taco tuesday

I just had a really good Mexican Lasagna tonight -- first time for Mexican in a very long time. It was from the South Beach recipe book, and it uses salsa, ground turkey, whole wheat tortillas, cottage cheese, low fat monterary jack, and ff sour cream. About 250 calories / piece. YUM!