June 23, 2015

Spicy Chicken Tacos with Goat Cheese

Spicy chicken tacos with goat cheese

It's Taco Tuesday here at Hard Parade and I am SO excited to share these babies with you! I found this recipe on the Weight Watchers Pinterest account earlier in the year and it has ended up in my meal rotation quite a few times since. I mean, I love goat cheese on literally any and everything but its tangy, creaminess is especially delicious on top of these tacos. It plays really well with the spiciness of the chicken (and of course, extra added hot sauce). 

The chicken is quickly braised in a simmering tomato sauce, which makes it fall apart and full of flavor. Everything comes together in a soft taco shell (even though I am a hard shell kinda girl) and topped with crunchy slaw. I like to top all my tacos with snappy radishes, so I've added them to this recipe but they're totally optional, depending on your preference! 
Chicken tacos for Taco Tuesday, only 8pp for two
Spicy Chicken Tacos with Goat Cheese
Recipe modified just slightly from Weight Watchers
Serves: 4 | Serving Size: 2 tacos | PointsPlus: 8
  • 1 cup canned tomato sauce
  • 1 cup yellow onion, chopped
  • 1 medium jalapeno, seeded and minced
  • 1 tbsp garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • Kosher salt and freshly cracked black pepper
  • Cooking spray
  • 1 lb. boneless, skinless chicken breast
  • 8 small corn tortillas, warmed (I hold them over the open stove flame and toast them up!)
  • 1 cup cabbage OR broccoli slaw (I like to use both!)
  • 4-oz. goat cheese, crumbled
  • 1/4 cup radishes, julienned (optional but highly recommended!)
  • 1/2 cup cilantro, chopped
  • Lime wedges, hot sauce for serving
  • Combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin, salt and pepper in a bowl and set aside
  • Coat a saucepan with cooking spray. Add chicken and brown about 2 minutes per side
  • Add tomato mixture to pan and pour in 1/4 cup water, or however much is needed to cover the chicken. Reduce heat to low, bring to a simmer, cover and cook until chicken is cooked through, about 35 minutes. Remove chicken from tomato sauce and place on a plate to rest
  • Increase heat to high and cook sauce, stirring until sauce reduces and thickens, about 5 minutes
  • Meanwhile, shred the chicken then add to reduced sauce and heat through
  • To serve, top each tortilla with 1/2 cup chicken, slaw, radishes, 1 tbsp goat cheese,  and 1 tbsp cilantro. Squeeze fresh lime juice and hot sauce over the tortillas and eat up!
Spicy chicken tacos
Here's another version with broccoli slaw and pickled onions. YUMMMMM!

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