It would only be appropriate that my first recipe on Stirlist would be dedicated to tacos. I seriously love tacos and I could probably eat them every single day of my life. In fact, if I was headed to the electric chair I would choose tacos as my last meal because I love them THAT much. Maybe that’s a little dramatic, but seriously….did I mention I love tacos?
The problem with most tacos is that they can be high in fat, calories, and sodium (a fancy word for salt). After being diagnosed with high blood pressure 2 years ago, I knew that watching my sodium intake was going to be a priority. Even though I have a family history of the disease, I know that diet & exercise play a huge role in managing my blood pressure. This is why I started to follow the DASH diet. DASH stands for dietary approaches to stop hypertension and was recently voted the #1 Diet by US News & World Report. I knew that in order to decrease the sodium content in my favorite mexican dishes, I had to replace it with something else. Juice from lemons, limes, or oranges are a great way to add flavor to your dishes especially if you are looking to decrease your salt intake.
Why corn tortillas? Um, hello…have you tasted them? I definitely prefer the taste of corn tortillas over flour any day. And I love these small corn tortillas because they are about 60 calories each and contain very little sodium. It’s little swaps like these that can make big changes in your health!
- 12 Corn Tortillas
- 1 Tablespoon Extra Virgin Olive Oil
- 1 lb Boneless Skinless Chicken Breast
- 1 medium chopped white onion
- 1/4 cup chopped cilantro
- 2 large garlic cloves finely chopped
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/3 cup lime juice
- 1 red bell pepper
- 2 avocados
- Heat oil in large pan over medium-high heat. Add chicken and cook for 3-5 minutes.
- Then add onion, cilantro and garlic to the pan and cook an additional 3-5 minutes.
- Combine cumin, salt, and lime juice in a separate dish and then pour on top of chicken. Bring to a simmer and let cook for another 15-20 minutes or until chicken is fully cooked.
- Remove chicken from pan and let cool. Once chicken has cooled, shred the chicken and place in corn tortilla shells. Serve with fresh lime and top with chopped red bell pepper and avocado slices.