The best low calorie chicken tacos
These low calorie chicken tacos are insanely delicious, super easy to make and come together in under 30 minutes! They are the perfect quick and easy weekday dinner recipe for when you want something that is super satisfying without spending a long time making it.
I always find when people are on a weight loss journey, they tend to eat the same dinners over and over again. It may be for the convenience or simply because they already know the calories in that meal so they frequent it. If you’re trying to lose weight whilst eating all the things you love, this recipe is for you! These low calorie chicken tacos taste no different to regular chicken tacos but they contain a fraction of the calories.
These low calorie chicken tacos are perfect for the spring and summer. They pair perfectly with a fresh side salad. I opted for some tomatoes, cucumbers and red onions and boy, were they delicious. They are so easily customizable so you can add and remove ingredients to fit your tastebuds! My favorite thing about this recipe is that it contains all the regular ingredients chicken tacos would – chicken, corn tortilla’s, cheese etc. These tacos are proof that you truly don’t need to cut anything out of your diet to lose weight 😉
These tacos contain just 163 calories per taco or 654 calories for all 4 tacos! Each taco is filled to the brim with shredded chicken and pepper filling and topped with a generous serving of shredded cheese. This recipe makes 4 tacos which make a very filling dinner. You can easily meal prep this recipe by making the filling ahead of time and simply assemble when you’re ready to tuck in!
Low calorie chicken tacos
There’s no excuse to order takeout when you don’t have the time to cook a meal because these low calorie chicken tacos come together in under 30 minutes! I mean, why would you even want to order takeout when homemade meals taste this good??
Why you’ll love this recipe:
- This recipe comes together in under 30 minutes!
- Super simple recipe with everyday ingredients.
- This recipe can easily be made gluten-free.
- The perfect quick and easy weekday dinner recipe!
- Tastes just as good as the real deal but for a fraction of the calories!
- Four generously filled tacos for just 654 calories!
- The BEST low calorie chicken tacos ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie chicken tacos you will need:
Corn tortilla wraps – I would recommend using corn tortilla’s for this recipe. Not only do they elevate this recipe, but they’re also very low in calories. A traditional mini flour tortilla contains 90-100 calories whereas a regular sized corn tortilla contains 40-50 calories!
Olive oil – A little olive oil to cook the chicken and veggies.
Chicken breast – You can grill, pan fry or oven cook the chicken according to your taste. The chicken is shredded before being added to the rest of the tortilla mix.
Spices – Seasoning well can take a meal from good to incredible! You can add whatever seasonings you like here but I opted for dried vegetable stock, smoked paprika, black pepper, garlic powder, onion powder, dried parsley and a little chilli powder.
Peppers – Red peppers, green peppers, yellow peppers – they’re all good! I went with red and yellow peppers but feel free to use any combination you would like.
Red onion – For the filling and a few slices to add to the taco at the end for a nice crunch.
Tomato paste/puree – A little tomato paste/puree to bring the filling together.
Low fat cheese – Tacos always taste better with shredded cheese throughout!
Salad to serve – I used diced tomatoes and cucumbers but you can use any salad you would like to serve, or you can leave it out completely.
How to make low calorie chicken tacos
- In a small bowl, mix together your spices until well combined.
- In a medium bowl, toss the chicken breasts in the spice mix until the chicken is well covered in spices.
- Heat the oil in a frying pan over medium heat and place the chicken breast in the heated pan. Cook for 5 minutes then flip and cook the other side for 7-9 minutes. Use a meat thermometer to ensure your chicken is at least 74ºC (165ºF) before removing from the heat. Shred the chicken and set it aside.
- In the same frying pan, add the peppers, onions and spices. Sauté over medium heat until tender. Add the tomato puree, water and honey and cook over low heat until the sauce thickens. Add the shredded chicken and mix to combine well.
- Set a small frying pan over medium-low heat, dip a tortilla wrap in the taco filling ensuring it gets coated in the sauce. Place the tortilla in the heated frying pan, place some of the shredded chicken filling on one side of the tortilla and the shredded cheese on the other side. Cook until the tortilla is a golden brown, fold the tortilla to form a taco and remove from the pan. Repeat for the remaining 3 tortilla wraps until all the mixture is used up.
- Serve with any salad of your choice and enjoy!
more low calorie dinners…
The best low calorie chicken tacos
Ingredients
- 4 mini corn tortilla's
- 150 g chicken breast
- 90 g peppers
- 80 g onion
- 50 g tomato puree
- 40 g light cheddar cheese
- 5 g honey
- 50 g cherry tomatoes, diced
- 50 g cucumber, diced
- spices to taste
Instructions
- In a small bowl, mix together your spices until well combined. I opted for dried vegetable stock, smoked paprika, black pepper, garlic powder, onion powder, dried parsley and a little chilli powder.
- In a medium bowl, toss the chicken breasts in the spice mix until the chicken is well covered in spices.
- Heat the oil in a frying pan over medium heat and place the chicken breast in the heated pan. Cook for 5 minutes then flip and cook the other side for 7-9 minutes. Use a meat thermometer to ensure your chicken is at least 74ºC (165ºF) before removing from the heat. Shred the chicken and set it aside.
- In the same frying pan, add the peppers, onions and spices. Sauté over medium heat until the peppers are tender and the onions are translucent.
- Add the tomato puree, water and honey and simmer over low heat until the sauce thickens. Add the shredded chicken and mix to combine well.
- Set a small frying pan over medium-low heat, dip a tortilla wrap in the taco filling ensuring it gets coated in the sauce. Place the tortilla in the heated frying pan sauce side down, place some of the shredded chicken, pepper and onion filling on one side of the tortilla and the shredded cheese on the other side. Cook until the tortilla is a golden brown, fold the tortilla to form a taco and remove from the pan.
- Repeat for the remaining 3 tortilla wraps until all the mixture is used up.
- Serve with cucumber, red onion and tomatoes. Enjoy!
Nutrition
