Chicken tacos with salsa and salad


Recipe by Gillian Leahy Slimming World


Three skinless and boneless chicken breasts, thinly sliced

Finely grated zest and juice of one lime

1tbsp dried oregano

1tsp smoked paprika

2tsp ground cumin

1tsp cayenne pepper

½ tsp ground cinnamon

One red onion, thinly sliced

Two red peppers, deseeded and thinly sliced

Two courgettes, cut into thin batons

100g mushrooms, thinly sliced

4tbsp fat-free fromage frais

Four taco shells

For the salsa:

Two tomatoes, finely chopped

¼ red onion, finely chopped

1½ tbsp coriander, finely chopped

Juice of ½ lime

For the paprika wedges:

Four baking potatoes, cut into thick wedges

Low-calorie cooking spray

1tbsp smoked paprika

For the salad:

One iceberg lettuce, shredded

One cucumber, halved and thinly sliced

6tbsp fat-free vinaigrette


Preheat your oven to 200°C/fan 180°C/gas 6. Put the chicken in a wide bowl with the lime zest and juice, the oregano and the spices, then season lightly. Toss well, cover and chill in the fridge for 20-30 minutes.

Meanwhile, boil the potato wedges for five to six minutes. Drain well, return to the pan and leave to steam-dry for 30 seconds. Arrange the wedges in a single layer on a baking tray lined with baking paper. Lightly spray with low-calorie cooking spray, season with paprika and bake for 25-30 minutes, shaking occasionally, until lightly golden.

Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Stir-fry the chicken for five to six minutes, or until just tender. Add the onion, peppers, courgettes and mushrooms. Stir-fry for a further five to six minutes, or until the chicken is cooked through and the vegetables are tender.

Put all the salad ingredients in a bowl, toss well and season with black pepper.

To serve, spoon a little fromage frais and salsa into each taco, then add the chicken mixture. Serve immediately with the salad and wedges.


Gillian Leahy is the Slimming World consultant for the Virginia area. Her group sessions are on Wednesdays in Virginia Rugby Club  at 9:30am, 5:30pm and 7:30pm

You can contact Gillian on 086-3682507.