Authentic Mexican Fiesta: Pico De Gallo, Guacamole, & Chicken Tacos

There is nothing like a true, authentic Mexican fiesta, but we all know how unhealthy they can be.  We were determined to revise some of our favorite Mexican dishes and change them into a healthy, delicious meal.  These revised dishes are so fresh and filled with so much delicious flavor!  These dishes are so incredibly easy to make, so do not be afraid to take on this Mexican fiesta!  Everyone will be saying "muy delicioso!" 

Pico De Gallo

Ingredients: 
10-12 plum tomatoes, seeded and chopped
1 small red onion, chopped
Large handful of cilantro, chopped
2 limes
Kosher salt and fresh ground pepper to taste

Directions:
Seed and chop tomatoes and place in bowl.  Chop red onion and cilantro and add to bowl.  Squeeze two limes into the bowl and salt and pepper to taste.  Stir together and let flavors sit in fridge to marry.  Serve whenever! See, so simple!



Guacamole with Chips

Ingredients:

5 avocados, pitted and peeled

1 small red onion, chopped

3 garlic cloves, minced

Large handful of cilantro, chopped

2 limes

Kosher salt and fresh ground pepper to taste

Tortilla Chips (Our favorite chips, if available, are La Favorita Tortilla Chips.  They are the lowest cal and fat chips that we have found.  They are salty and delicious- just like the restaurants! :))

Directions:

Remove peel and pit from avocados and put avocado meat into a bowl.  Mash together with a fork or masher, until slightly smooth but still chunky.  Add chopped red onion, minced garlic cloves, cilantro and 2 limes juiced to the avocados.  Mix and combine thoroughly.  Add salt and pepper to your liking.  Enjoy with chips!  

Chicken Tacos 

Ingredients:

4 boneless chicken breasts or rotisserie chicken

2 cans of fat free and sodium free chicken broth

5 chipotle peppers in adobo sauce (You will a can in these in the Mexican aisle of your grocery store) 

4 cups cilantro, chopped

6 garlic cloves, slightly chopped

2 cups of low fat orange juice (Tropicana has a great one)

2 tsp cumin

1 1/2 TBS worcestershire sauce

Kosher salt and fresh ground pepper to taste

Flour tortilla (We use Low fat La Favorita Flour Tortillas! Love that brand!)

Guacamole, from above

Low fat shredded cheddar cheese

Pico De Gallo, from above

Directions:

Place chicken breasts in a single layer in large saucepan or dutch oven.  Cover with chicken broth until chicken are completely submerged in broth.  (You may not use all of the broth.)  Bring to a boil, then put heat to low and simmer for 10 minutes with lid slightly covering the pan or dutch oven.  After ten minutes, turn off heat and let chicken sit for another 10-15 minutes, or until cooked through.  Once cool, take chicken out of broth and shred.  If you are using a rotisserie chicken, just shred white meat and disregard poaching directions above.  In a blender, combine chipotle peppers, cilantro, garlic, orange juice, cumin, and worcestershire and blend or pulse together until smooth.  Add salt and pepper to taste. Pour the mixture into a separate saucepan or dutch oven, and add shredded chicken.  Heat over low heat until chicken is warm.  If desired, heat a tortilla in a pan until crisp.  Once crisped, add a thin layer of guacamole to the tortilla.  Sprinkle cheddar cheese over guacamole and add desired amount of chicken.  Top with pico de gallo!  Enjoy!  Yum!