Homemade tacos
Backstory: I love Hispanic food (duh because I’m partially Hispanic). I was also in contest prep I needed to know how much I’m eating so I don’t over/under eat. We all know going to the local diner or Mexican spot, we will more than likely overeat (and overdo it on that Sangria. AY DIOS!!!!!)
This was a way for me to satisfy my want for tacos and hopefully will satisfy your craving while on prep!
Ingredients:
1 – Low Carb/High Fiber tortilla wraps
Ground Chicken*
Guacamole*
Lettuce
Hot Salsa (or choice)
Sea Salt
Adobo
Pepper
Cheese (if desired)*
Sour Cream (if desired)*
Cupcake Tray turned upside down
*Measure out to fit your necessary macro/calorie intake for your meal.
Preheat oven to 375. If using non-stick tray, great, otherwise spray non-stick and place the tortilla in-between the cups of the cupcake tray. Place in oven and let cook until hardened.
**How to prepare the chicken**
Season chicken to taste. I like to use Adobo, salt, pepper, Mexican Chili Powder. Hand mix seasoning and chicken in a bowl. Place in frying pan at med-hi heat. While cooking, every so often chop up chicken with spatula and make sure all the chicken cooks. Keep covered otherwise.
**Putting it all together**
The tortilla shell should be crispy by now. Place chicken, guacamole, lettuce, and salsa in shell. Add cheese and/sour cream if desired.
**Nutrition Facts – 1 Serving (Can be lower/higher depending on brand/additions)**
Calories: 321
Protein: 31
Carbs: 25.5
Fat: 10.5