Top Secret Recipes | Taco Bell Chicken Soft Taco Low Fat Recipe



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Taco Bell Chicken Soft Taco Low Fat Recipe
Taco Bell Chicken Soft Taco Low Fat
By Todd Wilbur

Recipe Type: Entree
Calories: 172
Cook Time: 1 hour 30 minutes
Recipe Rating: 0.0 (0 reviews)
 
Taco Bell had very little luck with light menu items over the years. In 1983, the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items that also took a sales digger. Customers who frequented the drive-thru weren't there to lose weight; they were there to ingest some greasy taco meat and handfuls of shredded cheddar.

When we cook at home, though, we'd like to do what we can to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show that you can do just that: knock the fat way down-from ten grams to just two grams-without compromising flavor. Check it out.

Source: "Low Fat Top Secret Recipes" by Todd Wilbur.

Nutrition Facts
Serving size--1 taco
Total servings--6
Calories--172 / Original--213
Fat--2 g / Original--10 g

½ cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon onion powder
¼ teaspoon liquid smoke
¼ teaspoon ground blackpepper
¼ teaspoon chili powder
2 skinless chicken breast fillets
6 6-inch fat-free flour tortillas
¾ cups shredded iceberg lettuce
½ cup fat-free shredded cheddar cheese
1 medium tomato, diced

1. In a small bowl combine water, soy sauce, salt, brown sugar, onion powder, liquid smoke, black pepper, and chili powder. Pour the mixture over the chicken breasts and marinate overnight. You can marinate for less time if you wish, but overnight is best.

2. Cook chicken on barbecue or indoor grill over medium/high heat for 5 to 6 minutes per side or until done. Slice chicken into bite-size chunks.

3. Heat the tortillas in a steamer, or wrap them in a moist towel and heat for about 30 seconds in the microwave.

4. Spread about ¼ cup of chicken down the middle of one of the flour tortillas.

5. Sprinkle about 2 tablespoon of lettuce over the chicken.

6. Sprinkle a heaping tablespoon of cheese over the lettuce.

7. Finish the taco by stacking a heaping tablespoon of diced tomato on the cheese, then fold up the edges of the taco, and serve immediately. Repeat with the remaining ingredients.

Makes 6 tacos.



        
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