Chicken Tacos with Tomato Salsa and Bean Salad Recipe

Chicken Tacos with Tomato Salsa and Bean Salad Recipe

Chicken Tacos with Tomato Salsa and Bean Salad Recipe

Chicken tacos with tomato salsa and bean salad is a healthy meal option for anyone looking to make a low sodium and reduced fat recipe. These tacos pack plenty of protein while still being a low-fat option.

  • RECIPE SERVES: 2
  • PREP TIME 20 min

Ingredients

  • 3 ripe tomatoes
  • 1 small red onion
  • 1 garlic clove
  • 6 fresh coriander sprig
  • 1 1/2 lime
  • 200 g tinned no-salt-added red kidney beans
  • 100 g canned no-salt-added corn kernels
  • 1 tsp red hot pepper sauce (optional)
  • 150 g skinless boneless chicken breast
  • 4 tsp Flora Pro.Activ Buttery or light
  • 6 taco shells
  • 1 pinch chilli powder

Directions

  1. Preheat the oven to 125°C.
  2. Chop the tomatoes into very small pieces. Peel and finely chop the onion and garlic. Roughly chop the coriander.
  3. Grate the lime rind. Halve the lime. Squeeze 1 lime half and cut the remaining half into 2 wedges.
  4. Rinse and drain the beans and corn.
  5. For the bean salad, mix the beans, corn, two-thirds of the chopped tomato, half the onion, half the coriander and half the lime juice and a pinch of chilli powder together. Add the hot pepper sauce (if using). Place in the fridge and leave for the flavours to mingle.
  6. For the salsa, mix the remaining tomato and onion with half the garlic, half the remaining coriander, 2 tsp lime juice and a pinch of chilli powder.
  7. Finely chop the chicken – you want it to resemble minced meat. Mix with ½ tsp chilli powder and the remaining garlic. Place the taco shells in the preheated oven according to the packet instructions.
  8. Mix the Flora pro.activ, lime rind, a few drops of lime juice and ½ tbsp coriander together in a small bowl.
  9. Stir-fry the chicken in a dry, non-stick wok for 5–6 minutes. Turn off the heat, stir in the lime mixture and leave for 1 minute. Adjust the seasoning.
  10. Fill the warm taco shells with chicken and tomato salsa. Sprinkle with the remaining coriander. Serve them with the lime wedges on 2 plates. Eat the tacos with the bean salad.
Nutritional Information

Nutritional Information

Nutritional Information
Serving
Energy (kcal)487 kcal
Energy (kJ)2032 kJ
Protein (g)27.0 g
Carbohydrate incl. fibre (g)59.2 g
Carbohydrate excl. fibre (g)47.5 g
Sugar (g)11.5 g
Fibre (g)11.7 g
Fat (g)16.7 g
Saturated fat (g)4.0 g
Unsaturated fat (g)6.1 g
Monounsaturated fat (g)3.0 g
Polyunsaturated fat (g)3.1 g
Trans fat (g)0.1 g
Cholesterol (mg)48 mg
Sodium (mg)245 mg
Salt (g)0.61 g
Vitamin A (IU)1857 IU
Vitamin C (mg)40.5 mg
Calcium (mg)86 mg
Iron (mg)1.88 mg
Potassium (mg)891 mg
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