Chicken Taco Boats

Makes 2 taco boats · 20 min from scratch · about 15 min with the shortcut

Chicken Taco Boats

Calories
200
Protein
20 g
Carbs
16 g
Fat
6 g

Per taco boat, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • ⅓ lb boneless, skinless chicken breast
  • 1 tsp taco seasoning

Paprika sauce

  • 2½ tbsp light sour cream (or plain Greek yogurt)
  • 1 tsp paprika

To build

  • 2 soft flour tortilla taco boats
  • 1 cup arugula
  • ½ tomato, diced
  • 1 tbsp diced red onion
  • 1 tbsp diced red bell pepper

Directions

  1. Cook the chicken. Rub the chicken with the taco seasoning. Cook it in a nonstick skillet over high heat for about 5 minutes per side, until it reaches 165°F. Cut it into small pieces.
    Shortcut: heat instead

  2. Crisp the boats. Heat the oven to 350°F. Bake the boats on a baking sheet for 2 minutes. Skip this if you want them soft.

  3. Make the sauce. Stir the paprika into the sour cream.

  4. Build the boats. Fill each boat with half the arugula, chicken, onion, bell pepper and tomato. Drizzle each with half the sauce.

Pollo Asado
Pollo Asado · The Stuffed Burrito Co.

Skip the cooking

Use 4 oz Pollo Asado instead

It comes fully cooked and already marinated in citrus and chipotle, so leave out the taco seasoning. Thaw it in the fridge overnight. In step 1, heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Chop it, then build the boats.

Per taco boat: 230 cal · 17 g protein · 18 g carbs · 11 g fat. Contains soy and wheat.

Build your box

Want more protein? Use 4 oz Chicken Crumbles. Warm them in a skillet with the taco seasoning over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Per taco boat: 230 cal · 22 g protein · 16 g carbs · 8 g fat.

Nutrition per taco boat is estimated from USDA data and Portside label values.