Recipe: Spanish Tacos

This recipe from the American Heart Association serves four people and has 288 calories per serving!

Serving size: 2 tacos


  • 1 1/2 cups low-sodium mixed-vegetable juice
  • 3 medium garlic cloves, minced
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, halved lengthwise
  • 8 6-inch yellow corn tortillas
  • 1 medium tomato, seeded and diced
  • 1/2 medium avocado, diced
  • 3 ounces white cheese, such as queso fresco, crumbled


  1. In a medium nonstick skillet, stir together the juice, garlic, turmeric, salt, and pepper. Add the chicken.
  2. Cook over medium-high heat for 2 minutes, or until the juice comes to a boil. Reduce the heat and simmer for 10 minutes, or until the chicken is no longer pink in the center, turning over once halfway through.
  3. Remove the skillet from the heat. Let the chicken and juice sit for about 2 minutes, or until the chicken is cool enough to handle.
  4. Transfer the chicken to a cutting board. Using two forks, shred the chicken. Return it to the skillet. Bring to a simmer over low heat.
  5. Meanwhile, warm the tortillas using the package directions.
  6. Spoon the chicken down the center of each tortilla. Top with the tomato, avocado, and cheese. Fold the sides of the tortillas over the filling.


More Posts