Healthy Lite Chicken Tacos

[ Fresh chicken tacos – open faced ]

Something is so effortless & simple about tacos. It’s unbelievably convenient to display the ingredients & have friends or family pick their own toppings. Last week I made a couple of friends this healthy chicken taco recipe. These spicy mini tacos turned out to be popular & delectable. For my personal taco preference, I chose to cut out the carbs & create a taco salad. I piled my plate with Chino’s Farms lettuce, lite cheese, black beans, avocado and jalapeños [ with no tortilla ]. After tasting these, the late night Taco Bell runs will be cut out permanently.

[ Grilled onions & sliced avocado ]

[ All of the essentials ]

[ Chino’s Farms organic tomatoes & lettuce ]

[ Prepared sliced jalapeños, lemons & limes ]

Healthy Lite Chicken Tacos

** Makes 5 tacos

1 chicken breast cooked & shredded

1 sliced avocado

1 sliced tomato

1 handful lite Mexican cheese

1 can of black beans [ no sodium ]

1 white, chopped onion

1 teaspoon of extra virgin olive oil

1 handful lettuce

1 low carb, whole wheat tortilla

2 scoops of sour cream

1 lime

1 lemon

1 jalapeño sliced

Add all ingredients [ besides onion and tortilla ] into small bowls. Place chopped onions in to a heated pan. Put extra virgin olive oil in the pan too. Cook for about 3 minutes. Pour into small bowl. Place a whole wheat tortilla on a plate and all all ingredients on top. Add black beans, jalapeños, lemon and lime last. I like to eat mine as a taco salad, with no tortilla. Pair with a Corona Light beer!