Spicy Paprika Chicken Tacos (plus plant-based alternative with Smoky Black Beans!)

 

So you’ve made fajitas for the hundredth time thanks to old El Paso and his lovely BBQ marinade… but there must be more to easy Mexican-inspired recipes than that right?

You betcha.

This taco recipe is so easy you could probably do it with your eyes closed! I wouldn’t necessarily advice it, but you get the idea!

You can buy ready-to-use taco shells, but I like to make my own from mini tortilla wraps (personal preference, I prefer the texture!) and I do this by folding them over a toaster, so that the heat helps to form that traditional taco shape.

I’ve loaded this recipe up with smoky paprika chicken, diced avocado, sweet cherry tomato and a crumble of feta. Not forgetting delicious, earthy butternut squash with fresh rosemary – these tacos are a taste sensation!

You could make a #vegetarian version of these by substituting the chicken for smoky black beans, which I will give you the recipe for further down the page. For a #vegan version, use the smoky black bean recipe and omit the feta. Simple!

So here goes, grab a pan (and a toaster, ha!) and let’s make tacos, baby!


Ingredients:

  • 2 mini tortilla wraps

(heads up: there’s three in the picture because I like odd numbers, but it was too much for me to eat to myself.)

For the chicken:

  • 1 chicken breast
  • 1 clove garlic, minced
  • 1 tsp balsamic vinegar
  • 1/2 tsp smoked paprika

For the toppings:

  • 1/4 butternut squash, peeled and diced (75g approx, raw weight)
  • Olive oil spray
  • Handful of mixed leaves
  • 1/4 avocado, diced
  • 5 cherry tomatoes
  • 10g feta, crumbled
  • 1 tsp salad dressing of choice
  • fresh parsley, and a lime wedge to garnish

Method:

  1. Marinade your chicken breast. Combine the smoked paprika and minced garlic with the balsamic vinegar and cover your chicken breast. Leave to one side.
  2. Pre-heat your oven to 200C.
  3. Roast your butternut squash. Add to a baking tray, spray with olive oil and season with sea salt and black pepper. Roast in the oven for ten minutes.
  4. Prep your toppings. Dice your tomatoes and avocado and season both with salt and black pepper (don’t skip this step!) Crumble your feta and dress your salad leaves.
  5. Reduce the heat on your oven to 175C.
  6. Roast and pull your chicken breast. Cook for 20 minutes, until the meat is piping hot in the centre, then remove from the oven and pull apart with two forks, or just your fingers (if you’re brave!)
  7. Prepare your tacos. Rather than watch your chicken cook, you can pop your mini tortillas into the toaster and toast for 2-3 minutes. Put half your tortilla into one toaster slot and then fold over the top and pop the other half into the toaster slot next to it. The heat will rise and set your tortilla into a taco-like shape.
  8. Assemble your tacos. Start by lining your taco with dressed leaves and then top with pulled chicken, butternut dice, diced avocado and fresh tomato. Finish with the crumbled feta.
  9. Garnish. Top with fresh chopped parsley and a lot of black pepper – et voila!

Macros:

Calories: 460 Protein: 42g Carbs: 37g Fat: 16g*

*Based on using balsamic dressing for the salad, and MFP entries!


For Veggies

Smoky Black Bean Recipe (Pulled chicken substitute!)

Ingredients:

  • 1/2 tin black beans, drained (roughly 120g)
  • 1/2 carton tomato passatta (roughly 200g)
  • 1 clove garlic, minced
  • 1 banana shallot, finely diced
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1 tsp lime juice
  • fresh parsley, sea salt and black pepper

You could also add some dried chilli flakes, based on how much heat you like personally!

Method:

  1. Heat the olive oil in a pan and saute the minced garlic and diced shallot.
  2. Add the paprika and cumin and cook until the shallots are soft, but not burnt or sticking to the pan (add water if necessary.)
  3. Next, add your black beans and stir fry for 2-3 minutes and then pour over the tomato passatta.
  4. Add the balsamic vinegar and simmer for 10 minutes, allowing the sauce to reduce gently.
  5. Season the beans with the salt and pepper, and add your lime juice.
  6. Finish by removing from the heat, and stirring through the freshly chopped parsley.
  7. Taste and season again if required. Use in place of the pulled chicken, and follow the remaining instructions above for delicious black bean tacos!

Macros:

Calories: 394 Protein: 15g Carbs: 70g Fat: 6g*

*Based on using balsamic dressing for the salad, and MFP entries!


taco 1.png

 

So there you have it, two delicious ways to quick and easy tacos! Let me know how you get on!

Miss FF x

One thought on “Spicy Paprika Chicken Tacos (plus plant-based alternative with Smoky Black Beans!)

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