Healthy chicken tacos

Healthy chicken tacos

Tacos are a great meal for a summers evening especially if you have family or friends over to enjoy the warm weather. This flavourful and filling meal is great for letting everyone assemble their own and choose their favourite combination of toppings, making it a perfect choice for even the fussiest of eaters.  This version is also healthier than many standard recipes, with half the fat as an added bonus.

Prep time: 35 minutes

Cooking time: 25 minutes

Serves 4


For the chicken:

Skinless chicken breasts

2 tsp rapeseed oil

1tsp ground cumin

1tsp smoked paprika

Salt and pepper

For the guacamole:

2 medium avocados, stones removed

2 spring onions, ends removed and finely chopped

4 tsp lime juice

3tbsp finely chopped coriander

Pinch of chilli flakes (optional)

For the salsa:

4 medium tomatoes, halved

1 small red onion cut into wedges

1 red pepper, quartered

¼ tsp rapeseed oil

2tsp lime juice

¼ ground cumin

Pinch of chilli flakes (optional)


8 taco shells or tortillas

8 tsp 0% fat Greek yoghurt

2 small gem lettuces, shredded

Chopped coriander (optional)

Lime wedges to squeeze


  • Make the coating for the chicken by mixing the oil with the paprika and cumin before coating the chicken breasts, rubbing the mixture on them to fully cover. Lightly sprinkle some salt and pepper for additional seasoning before covering and setting aside.
  • Turn your grill to high for 10 minutes. Line a baking tray with tinfoil before laying the tomatoes, sliced side up, on it with the wedges of onion and quartered pepper. Brush oil over the onion segments and sprinkle pepper on the tomatoes and onion. Place the tray under the grill for 12-15 minutes, making sure to turn the onion and tomatoes hallway until they are charred. Remove the tray and place the pepper into a clingfilm covered bowl which will allow for easier skin removal later on.
  • Now to make the guacamole. Put the avocado into a bowl and mash lightly using a fork, but don’t over mash, some chunkier pieces will create texture. Add the spring onions, coriander, chilli and lime juice and season with salt and pepper to taste.
  • Cover the grill tray with fresh tinfoil and place the chicken breasts on it. Grill for 15 minutes on high, before checking with a meat thermometer or cutting to determine that the juices run clear. As they cook scoop out the tomatoes and discard the flesh making sure that they aren’t too wet with juice as this will make the salsa runny. Remove the red pepper from its container and peel off the skin which should now have loosened. Dice the pepper and chop the onions and tomato, before mixing all of these with the lime juice, cumin, a sprinkle of salt and pepper and chilli flakes if desired.
  • When the chicken is cooked, remove from the grill and cut into chunks or thick slices and place in a bowl ready to serve. Heat the oven to 180c/160c/gas mark 4 and warm the taco shells or tortillas for 2 or 3 minutes. Serve the chicken, shells, Greek yoghurt, lettuce, lime wedges and coriander if desired and allow the guests to build their own tacos.


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