Healthy & Beautiful, Recipe Box

Recipe Box: Tacos for Breakfast, Lunch, and Dinner!

Ever have leftover taco fixings from the night before and you’re unsure what to do with them?  I have the solution!  See below for two great recipes that can extend your “taco experience” from night, to day.

Mango Chicken Tacos

IMG_8776

Serves 6 (based on two tacos per person)

Ingredients:

  • Old El Paso White Corn Taco Shells (other other preferred brand)
  • 4 chicken breasts cut into strips
  • 2 tbsp olive oil
  • 1/4 cup chili powder
  • 1 1/2 cups of water
  • 1/2 cup diced mangos in juice – reserve juice
  • diced sweet onion
  • 1/4 cup freshly chopped cilantro
  • 1/2 cup sliced grape tomatoes
  • 1 cup cooked brown rice
  • 1 cup cooked sweet corn

Directions:

  • Preheat the oven to 350 degrees
  • In a skillet, heat the olive oil and place the chicken strips in the skillet
  • Cook the chicken strips thoroughly – about 3 minutes on each side
  • Add the water, chili powder, and mango juice – let simmer for 5-6 minutes
  • Place the taco shells on a baking sheet and bake for 5-6 minutes
  • Meanwhile, combine the onion, mango, grape tomatoes, and cilantro together
  • Note: Ensure brown rice and sweet corn are cooked and ready to serve
  • Serve all ingredients warm (I layered

Notes:

  • I also used fat-free sour cream.  You can server with fresh avocado as well.
  • I layered the tacos in this order: Brown rice, corn, chicken, sour cream, mango/tomato/onion salsa
  • Reserve any leftover mix for the second recipe!

Breakfast Tacos

IMG_8781

Serves: 2 tacos per person

Ingredients: 

  • Leftover taco fixings
  • 1 cup of egg whites
  • 1/4 cup fat-free shredded cheddar cheese
  • 2 sprays of cooking spray
  • Leftover white corn taco shells or fresh tortillas/shells

Directions:

  • Spray an omelet pan with the cooking spray and heat
  • Pour the egg whites into the plan and add in the taco fixings and cheddar cheese
  • Heat until cooked, stirring and scraping occasionally to create cooked scrambled eggs
  • Spoon the egg mixture into each taco shell

Notes:

  • Add sour cream and/or avocado if you desire
  • Serve the shells cold or hot – for tortillas, it is advisable to heat them first

 

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