The Recipes

Blackened Chicken Tacos

It's taco night in my house!  You know, limit yourself to just a taco or two and eliminate some of the higher fat and calorie ingredients, and they're really not all that bad for you.  Whole wheat tortillas with a spicy slaw and blackened chicken?  GET IN MY BELLY!

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Blackened Chicken Tacos


- 1 chicken thigh

- 1 carrot, roughly chopped

- 1 celery rib, chopped

- 1/4 small onion

- 1 T. black peppercorns

- 1 bay leaf

- 2 whole wheat tortillas

- 3/4 c. shredded cabbage (I mixed radicchio with cabbage and carrots)

- 3-4 slices of onion

- 1/4 c. sour cream substitute or Greek yogurt

- 1 lime, zested and juiced

- a few dashes of hot sauce

- salt

- pepper

- oil

- a handful of cilantro, chopped

Put the chicken, carrot, celery, onion, peppercorns, and bay leaf in a pot of water.  Salt liberally and bring to a boil.  Cover and let the chicken poach for 18-20 minutes.  Strain the liquid (reserve it to use as chicken stock at a later date) and set the chicken aside.

Mix together the sour cream, lime zest, lime juice, and hot sauce.  Season with salt and pepper.  Add the cabbage and onion and toss to coat.

Heat 1 T. of oil in a skillet.  Remove the chicken meat from the bone and skin.  Shred or cut it into bite-size pieces.  Season it with the blackening seasoning.  Add it to the pan and cook for 2-3 minutes to warm it through.

Warm the tortillas over a flame or in a microwave for 10-15 seconds.  Fill each tortilla with half of the slaw and chicken.  Finish with the cilantro.