5 Easy, High-Protein Lunches
Maybe it’s just me, but lunch seems to be the hardest thing to plan for sometimes, especially for a busy work week. You need something that is simple, easy to [...]
HEY-OOOOO! CINCO DE MAYOOOOO! I love this holiday.
If you follow me on Instagram and you watch my stories I’m sure you’ve seen one of my various snaps of one of my go-to skinny drinks – the margarita (but – ALWAYS ask for just lime juice, silver tequila, Cointreau, and MAYBE a splash of agave). But we already have a really solid margarita recipe happening over here, so we’re gonna move closer to the tacos this year.
Of course, I had to mix it up. I didn’t want to do some vanilla chicken taco recipe. This is about as non-authentic as a taco gets…WHATEVER. Tell me you won’t eat buffalo chicken tacos on Cinco de Mayo. Tell me.
Going to your favorite local Mexican restaurant on Friday and not cooking? That’s fine. There is no shame in celebrating tacos all week.
I know I’ll be going out, but I’ve been devouring these guys all week anyway. My go-to is either a taco salad with al pastor or pulled pork (no beans – I just don’t like them) or street tacos with onions and cilantro. And a few chips and salsa, of course 🙂
The slaw in this recipe is made with Herby Yogurt Ranch Dip, and it’s thinned out with a little water. So….yeah, it’s good sh*t.
I make these tacos super quick and easy by using a rotisserie chicken. So convenient. I also buy Dole’s Angel Hair Coleslaw all the time because it’s so easy to use for slaws and stir-frys (same one I use for Chicken Egg Roll Stir-Fry). It’s already shredded up really thin. And it’s cheap!
I like corn tortillas, but you could use flour. Just don’t use any nasty ass cooking spray – use some good olive or avocado oil spray or just brush the tortillas with a little oil (honestly this is your best bet). They get all crispy and yummy in the oven. They’re like KIND OF a hard shell….but not.
K let’s break this down:
Protein: rotisserie chicken, Greek yogurt
Healthy Fat: cream cheese*, avocado, butter, mayo
Fiber: corn tortillas, cabbage
*You might be thinking – cream cheese, healthy fat?! Cream cheese certainly doesn’t compare to olive oil or grass-fed butter or avocado, but I still include it as a fat that is a-ok to eat. Just make sure you’re eating full-fat, not low-fat. Ingredients matter.
Buffalo Chicken Tacos + Yogurt Ranch Slaw
Author: Megan Kober, RDN
Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins
Serves: 4
Baked, spicy, creamy tacos with a cool-Ranch crunch.
Ingredients
Tacos
2.5 c shredded rotisserie chicken
4 oz cream cheese
1 Tbsp butter
½ c Frank’s Buffalo Wing Sauce (NOT Frank’s Original…the Buffalo Sauce is a must)
1 tsp granulated garlic
1 tsp granulated onion
8 corn tortillas
olive oil or avocado oil spray
1 avocado
chopped green onions
Slaw
2 c shredded cabbage (I use Dole Angel Hair Coleslaw)
6 Tbsp Greek yogurt
2 Tbsp mayo
2 tsp rice wine vinegar
1 Tbsp water
¼ tsp each: salt, granulated onion, granulated garlic
fresh black pepper
Instructions
Preheat oven to 400.
Heat a skillet over medium-low heat. Add cream cheese, butter, and buffalo sauce and stir until melted.
The cream cheese may not be totally smooth, and that’s ok.
Add chicken, granulated garlic, and granulated onion and stir.
Microwave tortillas for 30 seconds, then spray with olive or avocado oil spray.
Using a small casserole dish, fold up tortillas like a taco and line the casserole dish. Stuff with ~3 Tbsp of chicken mixture in each taco.
Bake for 15 minutes.
While baking, make the slaw. Mix wet ingredients and spices first, then add in the coleslaw.
Remove tacos from the oven, then stuff with the slaw and top with avocado and onions.
Serving size: 2 tacos
Fat: 26
Carbohydrates: 25
Fiber: 7
Protein: 32
Notes: These are moderately spicy – you can always scale back on the buffalo sauce and just add either more cream cheese or just add some chicken broth to thin it out.
