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Los Tacos Locos! (Wacky New Recipes!)
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Los Tacos Locos! (Wacky New Recipes!)

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01.20.11
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Forget Tuesday... It's Taco THURSDAY here at the HG HQ! Wanna try something new and exciting? That's what we're here for, people. Let's get LOCO!

 
 
Saucy-Q Chicken Soft Tacos

PER SERVING (1/2 of recipe, 2 tacos): 336 calories, 3g fat, 712mg sodium, 47g carbs, 4g fiber, 20g sugars, 29g protein -- PointsPlus® value 8*

BBQ sauce + chicken + mango = OMG deliciousness! These handheld items are quite a treat...

Ingredients:
8 oz. raw boneless skinless lean chicken breast cutlets
1/8 tsp. salt
1/8 tsp. black pepper
1/3 cup chopped mango
1/3 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped
2 tbsp. chopped fresh cilantro, or more for garnish
1/2 tbsp. seasoned rice vinegar
1/3 cup BBQ sauce with about 45 calories per 2-tbsp. serving
Four 6-inch white corn tortillas

Directions:
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper. Place chicken in the skillet, cover, and cook for about 4 minutes per side, until cooked through.

Transfer chicken to a bowl and set aside to slightly cool. In another bowl, combine mango, onion, jalapeño pepper, cilantro, and vinegar; mix well and set aside.

Shred chicken using two forks -- one to hold it in place and the other to scrape across the meat and shred it. Add BBQ sauce to the bowl of chicken and toss to coat.

Lay tortillas on a microwave-safe plate and warm in the microwave, about 15 seconds. Evenly distribute BBQ chicken among the tortillas; evenly top chicken with mango-onion mixture.

Fold each tortilla around its filling and, if you like, garnish with a little extra cilantro. Bite right in!

MAKES 2 SERVINGS

HG Alternatives! Can't stand the heat? Leave out the jalapeño. No white corn tortillas on shelves? Use yellow! 

 
 
 
Mega-Meaty Meatless Tacos

PER SERVING (1/2 of recipe, 3 tacos): 284 calories, 8g fat, 896mg sodium, 37.5g carbs, 5g fiber, 5.5g sugars, 17g protein -- PointsPlus® value 7*

Total taco taste... only with a veggie-loaded twist. And CRUNCH. Gotta have the crunch...

Ingredients:
2 cups finely chopped brown mushrooms
1/2 cup chopped onion
1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
2 tsp. taco seasoning
6 corn taco shells
6 tbsp. shredded fat-free cheddar cheese
6 tbsp. pico de gallo or chunky salsa
Optional toppings: shredded lettuce, fresh cilantro

Directions:
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion and, stirring occasionally, cook until softened, about 6 minutes.

Reduce heat to medium. Add soy crumbles to the skillet with the veggies and sprinkle with taco seasoning. Continue to cook and stir until hot, about 2 minutes.

Evenly distribute veggie-crumbles mixture among the taco shells, about 3 tbsp. mixture per shell.

Top each taco with 1 tbsp. cheese, 1 tbsp. pico de gallo or salsa and, if you like, lettuce and cilantro. CHOMP!

MAKES 2 SERVINGS

 
 

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CHEW ON THIS:

Today, January 20th, is National Granola Bar Day. We like the crunchy bars by Nature Valley. Why? Because you get TWO bars per pack! Like Twix, only with nutritional value...

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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