Tonight’s dinner’s a wrap – and, what’s more, it ticks all the boxes: it’s jam packed with colour, flavour and nutritional goodness, plus everything is cooked in one pan, which saves on washing up. Your family will love these zingy tacos and they’re sure to become a firm favourite on repeat.
This delicious recipe is from my new book, Healthier, Happier, Tastier! Which is released on 14th April and available to pre-order now. Click here for the recipe.
Zingy Chicken Tacos
SERVES 4 1 tbsp olive oil 400g chicken breasts, cut into strips 1 tsp smoked paprika 1 tbsp Cajun seasoning 1 x 400g tin black beans, drained Juice of 1 lemon 1 roasted red pepper from a jar, drained and finely sliced 8 corn taco shells 1 avocado, mashed 1 red onion, finely sliced 1 Little Gem baby lettuce, finely shredded 1⁄2 tsp chilli flakes 4 tbsp fat-free yoghurt Sea salt Freshly ground black pepper
Heat the olive oil in a large non-stick frying pan over a medium- high heat.
Dust the chicken pieces in the smoked paprika and Cajun seasoning and season with sea salt and black pepper.
Add the chicken to the pan and fry it, stirring frequently, until cooked through and lightly charred.
Add the black beans, lemon juice and sliced red pepper and give everything a toss to heat through.
Load the chicken mixture into the taco shells and top with the mashed avocado, sliced red onion, shredded lettuce and chilli flakes, then top with a dollop of fat-free yoghurt.
Per serving: Carbs: 28.1g Calories: 388 Fat: 11.8g Protein: 31.7g