Spice up your dinner time with creative tacos
OMNIVORE
Chicken al carbon tacos
serves 6
Chicken can be grilled or roasted, too. Either way, you’ll love the zing from the spicy citrus marinade.
1 cup chopped cilantro
2/3 cup fresh orange juice
1/3 cup fresh lime juice
8 cloves garlic
3 jalapeño peppers, chopped
1 lb boneless, skinless chicken breasts
12 corn tortillas
1 head white or purple cabbage, sliced thin
Lime wedges for garnish
In a blender, puree cilantro, orange juice, lime juice, garlic, and jalapeños until smooth. Place chicken in a glass container and pour juice mixture over chicken. Cover and refrigerate at least one hour—or preferably overnight. On a grill over medium-high heat, cook chicken, flipping once, until cooked through, about 8 minutes. Remove chicken and cover to keep warm. In a skillet over medium heat, toast each tortilla about 30 seconds per side. Slice chicken into half-inch strips and divide it equally among the tortillas; top with cabbage. Serve with pico de gallo (see recipe below) and lime.
NUTRITIONAL INFO 54 calories per two tacos, 4 g fat (1 g saturated), 38 g carbs, 8 g fiber, 21 g protein, 91 mg sodium
VEGETARIAN
Sweet potato tacos with spicy black beans
serves 6
These hearty tacos feature a drizzle of maple syrup to balance the super-spicy habanero pepper.
2 large sweet potatoes, peeled
12 corn tortillas
1 15-oz can black beans, rinsed and drained
1/2 cup grated cheese (Monterey Jack, cheddar, or Muenster)
1 habanero pepper, minced
1/4 cup pure maple syrup
In a pot, boil sweet potatoes for 10 minutes. When cool enough to handle, cut potatoes into ¼-inch-thick slices. On a grill over medium-high heat, cook potatoes, flipping once, 8 minutes. In a skillet over medium heat, toast each tortilla about 30 seconds per side. Divide potatoes, beans, and cheese among tortillas. In a bowl, combine habanero and maple syrup; drizzle over tacos. Season with salt to taste. Serve with pico de gallo (see recipe below).
NUTRITIONAL INFO 09 calories per two tacos, 5 g fat (2 g saturated), 60 g carbs, 10 g fiber, 11 g protein, 262 mg sodium
VEGAN
Grilled avocado tacos
serves 6
Rich, smoky grilled avocado and creamy beans combine to create a satisfying meal.
2 ripe avocados, halved and pitted
12 asparagus
2 tsp olive oil
12 corn tortillas
2 serrano peppers, chopped
1 15-oz can vegan refried beans
Brush avocados and asparagus with olive oil; season with salt and black pepper. On a grill over medium-high heat, cook asparagus, flipping once, and avocados (in peel) with fresh side down, about 2 minutes. In a skillet over medium heat, toast each tortilla about 30 seconds per side. Peel and slice avocados. Divide avocado, asparagus, serranos, and beans among tortillas. Serve with pico de gallo (see recipe below).
NUTRITIONAL INFO 311 calories per two tacos, 14 g fat (2 g saturated), 43 g carbs, 14 g fiber, 9 g protein, 340 mg sodium
Spicy pico de gallo
serves 6
In a bowl, combine 5 finely diced plum tomatoes, 1 chopped white onion, 1 cup chopped cilantro, 1 minced jalapeño, 1 minced serrano pepper, and the juice of 1 lime; season to taste with salt and black pepper. Refrigerate for at least one hour before serving.
By Karen Asp
This article was first published in the 2017 print edition of Yoga Journal Singapore,which is now Yogahood Online
