Tuesday, November 18, 2014

Cooking Lab - Skinny Saucy Chicken Taco

As much as I love Mexican food it is not known to be particularly healthy. However, taco can be quite healthy if we tweak the normal recipe a bit. 

(c) GMV -Got My Vote!

This is a healthy grilled chicken taco loaded with fresh and nutritious salad. It contains asparagus, coriander, shallot, tomato, cucumber and guacamole. 

I am only using small amount of meat and a lot of vegetables to make my taco more satisfying and less greasy. 


- 12 taco shells 
- 500g chicken thigh fillets 
- 3 tablespoon taco seasoning 
- 4 tablespoon salsa 
- 1 bunch of asparagus 
- 150g fresh coriander 
- 2 truss tomato 
- 2 cucumber 
- 1 avocado 
- 50g green shallot 
- 1/2 lemon 
- 100g cheese 
- 2 tablespoon cooking oil 
- Salt and pepper 


1. Dice the chicken thigh fillets and marinate with taco seasoning and salsa sauce overnight.

2. Season with salt and pepper.
3. Heat 1 tablespoon oil in a fry pan over medium heat. Add the asparagus and cook for 2 to 3 minutes, or until softened.

4. Season with light salt and remove from heat.

5 .In the same pan, add the remaining oil and pan-fry the marinated chicken fillets until caramelized.

6. Thoroughly wash the fresh coriander, green shallot, cucumber, tomato and asparagus and leave to dry.

7. Whilst the chicken is cooking, finely chop the coriander, green shallot, tomato and cucumber.

8.Place each ingredient on individual plate.

9. Mash up a avocado, season with lemon juice and smoky paprika.

10. Heat the taco shell in the oven for 5 minutes.

11. Spoon the grilled chicken pieces into warmed taco shells. Add the salad toppings.

12. Garnish with some cheese.

13. Serve with a scoop of guacamole on the top.