_white_p.png){kind=logo}
We found a favorite summer quick taco's that have been reinvented as a tasty low salt, low fat summer treat.
Original recipe taken from Cooking Light.com
INGREDIENTS
1 cup thinly sliced celery
1 cup thinly sliced capsicums
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons unsalted butter, melted
2 tablespoons unsalted ketchup
2 teaspoons hot sauce, plus more for serving (optional)
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
1/4 cup reduced-fat sour cream
1 tablespoon crumbled blue cheese
8 corn tortillas, toasted
METHOD
Step 1
Combine celery, capsicums, and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand at room temperature 10 minutes. Toss with cilantro.
Step 2
Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.
Step 3
Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add chicken to hot sauce mixture; toss to coat.
Step 4
Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 teaspoons of the sour cream mixture on each tortilla. Divide chicken and celery mixture evenly among tortillas; top with cilantro and hot sauce.
Original recipe taken from Cooking Light.com