Filed under: Food and Recipes, Main Dishes | Tags: alton brown, chicken tacos, taco potion #19, Weight Watchers
My husband is a taco fiend. Have I mentioned this? Each couple weeks or so, I make a menu to make my grocery shopping list by, and tacos are listed at least once. Sometimes, he tries to sneak it on there twice. It’s a total comfort food for him.
I’ve been having meetings to go to this week, and it’s a schedule we are not used to. I’m not exactly sure how people operate on an 8am to 5pm, 5 days a week, work week. So, we were searching for a quick meal one night, and my husband, naturally, suggested tacos.
After having several meals this past week using ground beef, I was tired of it. Not to mention, my waistline needed a break and for me to eat chicken a bit. Now, chicken tacos is not something that I’ve attempted before, but it’s definitely something that I’ll be returning to. I used my favorite taco seasoning method, just applied to poached shredded chicken breasts. The results made for a very quick, delicious meal, low on WW points, and something I’ll be making quite often from here on out.
Bring on the tacos!
Recipe Adapted from Alton Brown
4 WW per 2/3 cup serving of chicken
1/2 recipe of Taco Potion #19
1 onion, chopped
2/3 cup Fat Free Chicken Broth
2 poached and shredded chicken breasts
1. Spray a medium sized pot set over medium-high heat with cooking spray. Add onion and saute until translucent. Add chicken breasts and warm through.
2. Add taco seasoning and chicken broth. Cook until sauce is thick, bubbly, and coats chicken well.
3. For each 2/3 cup serving, build tacos with 2 high fiber wheat tortillas, 1/3 cup reduced fat shredded mexican-style blend cheese, 2 tbsp reduced fat sour cream, chopped lettuce, and tomatoes. Makes the WW points plus 10 per two tacos!
Simple Poached Chicken Breasts
Boneless skinless chicken breasts
2-3 smashed cloves garlic
2-3 tsp kosher salt
1-2 bay leaves
I’ve started poaching chicken breasts lately. I’ve found the meat so useful in many dishes. It stays moist, flavorful, and is good to have on hand for quick recipes: chicken salads, these tacos above, or casseroles. Here’s how you do it. Start off with thawed chicken breasts, as many as you want, and cover with cold tap water. Add spices and seasonings and set over medium-high heat. Bring to a boil, reduce to a simmer, and allow to simmer for about 15-20 minutes, depending on the size of your chicken breasts. Remove from the heat, and allow to cool for a few minutes. Remove from the water and shred meat using 2 forks.
Taco Potion #19
Recipe slightly adapted from Alton Brown
Makes enough for 2 taco batches
The original recipe called for using this whole recipe per batch of tacos. It was slightly over the top for me, so I doubled the cornstarch and made this stretch over 2 batches of tacos, and it’s just perfect. Use 1/2 the recipe, 2/3 cup of beef stock or chicken stock, and 1 lb of ground beef, ground turkey, or shredded chicken for 1 batch of tacos. This will keep stored 4 months in an airtight container in your pantry, so make extra!
2 tbsp chili powder
1 tbsp ground cumin
4 tsp cornstarch
2 tsp kosher salt
1 and 1/2 tsp paprika
1 tsp ground coriander
1/2 tsp cayenne
1 tsp garlic powder
Mix all ingredients together and store in an airtight container in your pantry!
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