Healthy chicken tacos
These healthy chicken tacos are packed with fibre and protein to keep you feeling full. At under 400 calories per taco they are great as a light meal or a filling snack.
Ingredients
- 300ml/10fl oz white wine vinegar
- 100g/3½oz granulated sugar
- 1g mustard seeds
- 3 radishes, thinly sliced
- 1 large carrot, shaved into thin slices using a vegetable peeler
- 44²µ/1½´Ç³ú fennel, thinly sliced
- 1 small red onion, thinly sliced
- 2 large chicken breast fillets, butterflied
- 1 small garlic clove (3g), minced
- 20g/¾oz fresh root ginger, finely grated
- 2 tbsp soy sauce
- 2 limes, juice only
- 4 tbsp light mayonnaise
- 4 mini tortilla wraps
- few sprigs flatleaf parsley and/or tarragon, to garnish
Method
In small saucepan combine the vinegar, sugar, mustard seeds and 200ml/7fl oz water. Bring to the boil and cook until the sugar has dissolved.
Put the radishes, carrots, fennel and onion in a bowl. Tip over the pickling liquor and mix well. Set aside to pickle.
Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it.
Mix the garlic, ginger and soy sauce in a shallow bowl. Add the chicken and leave to marinate for 10–15 minutes.
To cook the chicken, preheat a griddle or non-stick frying pan over a low heat. Fry for 3–4 minutes on each side, or until cooked through (The chicken is cooked through when the juices run clear with no trace of pink when it is pierced with the tip of a knife).
Stir the lime juice into the mayonnaise.
Heat the wraps in a dry frying pan for 30 seconds to a minute on each side.
To serve, fill each taco with a few chicken strips, pickled vegetables and a dollop of lime mayo.
