Spiced Quinoa Crumbed Chicken Tacos

A healthy way to prepare crumbed chicken with a fresh salsa to make family-friendly soft tacos. This recipe comes straight from the 28 Day Weight Loss Challenge. 

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Spiced Quinoa Crumbed Chicken Tacos

This recipe comes straight from the 28 Day Weight Loss Challenge.

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Course

Main Dish, Main Meals, Snacks

Cuisine

Mexican

Prep Time

15 mins

Cook Time

25 mins

Servings

Ingredients

• 1 tbs quinoa flakes (10 grams)
• 1/4 tsp sweet paprika (0.25 grams)
• 1/4 tsp ground cumin (0.25 grams)
• 1/4 tsp ground coriander (0.25 grams)
• 1/4 tsp dried oregano (0.25 grams)
• 1/4 tsp chilli powder (0.25 grams)
• cooking oil spray
• 80 grams chicken breast fillets cut into strips
• 1/4 medium avocado diced (30 grams)
• 1/4 cup corn kernels fresh or tinned (40 grams)
• 1/4 tomato diced (25 grams)
• 1/4 red onion diced (25 grams)
• 1 tbs fresh coriander chopped (5 grams)
• 1 tbs lime juice (20 mls)
• 2 small corn tortilla (48 grams)

Course Main Dish, Main Meals, Snacks Cuisine Mexican Prep Time 15 mins Cook Time 25 mins Servings Ingredients 1 tbs quinoa flakes (10 grams) 1/4 tsp sweet paprika (0.25 grams) 1/4 tsp ground cumin (0.25 grams) 1/4 tsp ground coriander (0.25 grams) 1/4 tsp dried oregano (0.25 grams) 1/4 tsp chilli powder (0.25 grams) cooking oil spray 80 grams chicken breast fillets cut into strips 1/4 medium avocado diced (30 grams) 1/4 cup corn kernels fresh or tinned (40 grams) 1/4 tomato diced (25 grams) 1/4 red onion diced (25 grams) 1 tbs fresh coriander chopped (5 grams) 1 tbs lime juice (20 mls) 2 small corn tortilla (48 grams)

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Instructions

1. Preheat oven to 200C and line a baking tray with baking paper.
2. Combine quinoa flakes with paprika, cumin, ground coriander, oregano and chilli powder and mix well.
3. Add the chicken strips to the quinoa mix and coat well, pressing the quinoa flakes and spices into the chicken.
4. Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
5. While the chicken is cooking combine the avocado, corn, tomato, onion, fresh coriander and the lime juice.
6. Heat the tortillas according to packet directions.
7. Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serve.

Recipe Notes

This recipe contains 430 calories per serve.

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