Mexican is my all time fave cuisine.. Although some how I have never quite been able to recreate healthy versions of the tacos you get in restaurants.
With years of faffing around with different pulled chicken recipes for my tacos, making the BBQ sauce from scratch and one time trying to boil the chicken (VOM), It has always been a massive fail.
Until…. I finally found the most easy recipe which ..no I haven’t made from scratch, but its so easy and quick I don’t really care! It might not be quite as good as the oil laden, high fat shit you get it restaurants… BUTTTT, its a great healthy alternative which is low in fat so perfect for a post workout meal. Its super awesome for meal prep and freezes well too 😀
Ingredients:
serves 8
- 4 chicken breasts
- 1 bottles of Newmans Sticky BBQ sauce
- 2 cloves of garlic
- 1/2 cup corn flour
- 1 red onion
- 8 mini cobs of corn
- 16 corn tacos
- 1 handful of fresh coriander
- 1 tub of reduced fat sour cream and chive dip
- 1 bowl of salad leaves of your choice
Directions:
Preheat the oven to 140 degrees celsius
Place the chicken breasts (whole), garlic (chopped fine), onion (chopped fine) and bottle of BBQ sauce in a large oven proof pot with a lid OR a slow cooker. Cook for 2 hours then reduce the heat to 120 degrees celsius for a further hour. (if cooking in a slow cooker, cook on high for 1 hour and low for 2-3 hours)
Once cooked for 3 hours, remove all chicken breasts from the pot/slow cooker and shred each breast with 2 forks.
Slowly whisk all the corn four into the sauce left in the pot/slow cooker. Once all the corn flour is mixed in and the sauce has thickened slightly, put the chicken back in and mix sauce and chicken together. Place in oven again at 140 degrees celsius for a further 30 minutes (or leave on low in slow cooker for a further 30 mins).
While you wait for the chicken, place the sweetcorn on an oven tray, coat with little salt and pepper and a drizzle of olive oil. Bake for 20-30 mins on 140 degrees celsius.
I personally like my tacos kinda toasty. The easiest way to do this is to grill, maybe 3-4 tacos at a time under a low-medium heat for 30-60 seconds on each side. Make sure you watch close to see they don’t burn.
Finally, everything is cooked so to serve, wack the BBQ chicken on one of the toasty tacos, top with a little salad, a blob of sour cream and a sprinkle of coriander. Serve with the baked sweet corn on the side and boom… Healthy, fast, easy tacos which you can make at home, when ever you like 😀
Notes:
Try serving with baked sweet potato instead of tacos 😛
