Tacos are a quick and easy southwest style dinner that the whole family will love. We’re lightening up these tacos by adding in chicken instead of beef to cut out over 80% of the fat, using reduced sodium taco seasoning and cutting out 25% of the calories in the cheese toppings. This classic dish is getting a makeover but is still packed with all the familiar flavors.

Serves: 4

Prep: 15 minutes

Cook: 10 minutes

Level: Easy

Ingredients:

2 tbsp Olive Oil

1 lb Ground Chicken

2/3 cup Water

1 Packet of Taco Seasoning Mix (Recommend: Old El Paso 25% Less Sodium)

8 Tortillas (Flour or Corn)

1 cup Reduced Fat

4 Cheese Mexican 

1 cup Romain Lettuce, shredded

1 cup Pico de Gallo (Recipe at http://www.amateurkitchen.tv/PicodeGallo.html)

Directions:

In a large skillet over medium-high heat add in the olive oil and ground chicken. Cook chicken until no longer pink, about 5-6 minutes. After chicken is cooked add in the water and taco seasoning mix, stir to combine. Lower the heat to a medium and cook for an additional 3-4 minutes to allow for the seasoning to come together like a sauce.Wrap the tortillas in a paper towel and warm up in the microwave for 10 seconds. Begin to assemble the taco by adding the chicken meat to the tortilla, top with lettuce, cheese and pico de gallo. Enjoy this lightened up taco!