We’ve made our tacos Mexican-style using small soft tortillas rather than taco shells, which are higher in calories and carbs. If you don’t have limes you can substitute lemon juice but the flavour won’t be so authentic.
- Put the chicken in a bowl and stir in the lime juice and garlic. Lightly season with salt and pepper. Cover and marinate in the fridge for 30 minutes.
- Lightly spray a ridged griddle pan with oil and set over a medium to high heat. Cook the chicken for 8–10 minutes, turning occasionally, until cooked right through and golden brown. Remove and cut into slices.
- Lightly toast the tortillas in the hot griddle pan or warm in a low oven.
- Divide the chicken, avocado, red onion, green pepper, cucumber and coriander between the tortillas. Sprinkle with chilli flakes and add some tomato salsa. Roll up or fold over and serve immediately with lime wedges and some salad on the side.
Step it up…
To enjoy this on Step 5, use 300g chicken breast fillets and add a thinly sliced red pepper. Top each taco with 2 tablespoons Greek natural yoghurt.
Tip: If you don’t have a griddle pan, use a frying pan but you won’t have the attractive stripes on the chicken and tortillas.
Take a look at our recipe page for more scrummy meals like this.
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