Healthy Chicken Tacos

This is the kind of fast food I love to make. Healthy chicken tacos with a creamy buttermilk dressing. Soft flour tortillas filled with crunchy slaw and succulent chicken. Mexican street food at it’s best.  Vibrant, colourful and fresh.

If you’re looking for speedy dinner that can be on the table in less than 30 minutes, chicken tacos are the answer. The chicken filling makes these tacos a healthier option, but if you prefer red meat, my rib-eye steak is a great alternative. I’ve kept the salad ingredients fresh and simple, with shredded cabbage, red peppers and scallions. You could swap the cabbage for crispy romaine lettuce and cucumber, if you like.

Chicken Taco Spice Mix

The spice mix is key to this recipe. By mixing your own blend, you can choose the level of heat. Here, I’ve been slightly conservative, but adjust the chili according to personal taste. These healthy chicken tacos are packed with goodness the whole family will love.

Chicken Taco Spice Mix

Suf for 2 servings

2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon Maldon sea salt
a pinch of red chilli flakes
1/2 teaspoon brown sugar
a generous grinding of black pepper

Mix all the spices together and store in clean mason jar.

Healthy Chicken Tacos

Serves 4

2 tablespoons extra virgin olive oil
4 free range chicken fillets, deboned and skinned
2 heaped teaspoons chicken taco spice mix
juice of half a lemon
half a small purple cabbage, finely shredded
half a small green cabbage, finely shredded
1 red pepper, deseeded and cut into small dice
2 scallions, finely sliced
fresh flat leaf parsley or coriander, roughly chopped
extra red chilli, to serve (optional)
4 flour tortillas
lime or lemon wedges, to serve

Chicken Taco Dressing

3 tablespoons good quality mayonnaise (not salad dressing)
3 tablespoons buttermilk
a good spritz of lemon juice
a pinch of salt

Drizzle 1 tablespoon olive oil over the chicken fillets and season on both sides with the taco spice mix. Place in a non-metallic dish, cover with cling film and leave to marinade for a few minutes. If you have the time, leave overnight in the refrigerator.

Heat the remaining tablespoon of olive oil in a pan and add the chicken fillets once the oil is really hot. Brown on one side, season with a little more salt and turn over. Turn the heat down to a medium high and continue to cook until it is dark and caramelised on all sides. Spritz over the juice of half a lemon.

Deglaze the pan with a splash of water and turn the chicken over to coat in the sauce. Remove the chicken from the pan and rest, covered, for 2 minutes before carving into slices. Scrape all the lovely pan juices over the chicken.

Heat the tortillas separately in a pan or for a few seconds in the microwave. If you’re heating the tortillas in the oven, remember to cover them tightly in foil to prevent drying out.

For the dressing, place all the dressing ingredients in a small bowl and whisk together.

To assemble, lay  the tortillas out on a large board and start with a handful of purple and green cabbage. Follow with the chicken slices, red peppers, scallions, coriander or parsley and extra chilli, if you like.

Drizzle over the buttermilk dressing and serve immediately with extra lemon wedges.