Skinny Tacos w/ Mexican Slaw
This flavorful version will satisfy any taco craving you may have without adding to the waistline.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Ingredients
Secret Spice Mix
- Cumin
- Garlic Powder
- Onion Powder
- Chili Powder
- Cumin
- Cayenne Pepper
- Salt
- Pepper
Tacos
- ½ cup Plain Greek Yogurt
- ½ tsp Each of the Mixture if you’re keeping it in your pantry use about 2-3 tbsp of the mixture
- ¼ cup Carrots, Cabbage, and Purple Cabbage julienned (vertically sliced)
- ½ lb Ground Chicken or Ground Turkey
- 2 tbsp Olive Oil
- 1 cup Oaxaca Cheese
- ½ cup Tomatoes freshly diced
- 4 Corn Tortillas or Purple Cabbage Cups
Instructions
Secret Spice Mix
- Equal parts of cumin, garlic powder, onion powder, chili powder, cumin, cayenne pepper, salt and pepper (using 2 tsp of each will be enough for slaw & ½ lb of meat)
Tacos
- Get your slaw going! Start out by mixing the greek yogurt and 1 tsp of the seasonings and then dress your slaw. Be sure to keep its integrity of the veggies by not adding too much of the greek yogurt. This will keep the slaw from getting soggy and keep the veggies nice and crisp for a fun, crunchy bite! Put it in the fridge to get cold while you make your tacos.
- Add the canola oil into a skillet pan and heat the oil for about a minute on medium. Then add your ground poultry and begin to separate the ground meat into small pieces. Make sure you’re constantly stirring the meat to evenly cook the entire portion equally.
- While your meat is cooking, mix together all seasonings with a fork. After your poultry is finished cooking (no more pink!) drain the excess fat. Add ½ cup of water and the seasoning mixture.
- Cooking over low heat, let all the meat absorb the flavors of the spices and evaporate any excess liquid.
- Serve your skinny taco meat in a corn tortilla or purple cabbage cup with some diced tomatoes and fresh slaw.