The Potato

Name: Quick Chile Lime Potato Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lb. yellow or red potatoes (cut into bite-size cubes); Olive oil cooking spray; 1/2 cup chopped onion; 1/2 lb diced boneless (skinless chicken breasts); 1/2 cup red chili enchilada sauce; 1/4 cup finely chopped poblano (Anaheim or bell pepper); 1 teaspoon Mexican seasoning blend; 1/2 cup shredded reduced-fat Monterey Jack cheese; 8 small corn tortillas* (warmed or crunchy taco shells); 8 lime wedges; Shredded cabbage or romaine lettuce; Diced tomato; Diced avocado; Thinly sliced radishes; Fresh cilantro leaves

Your humble, nutrient-dense, vegetable.

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Quick Chile Lime Potato Tacos

This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.

Pin Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course, Main Dish, Mains & Sides, Snacks

Cuisine: Mexican

Keyword: potato, potatoes, tacos

Servings:

Calories: 220kcal

Equipment

stovetop
microwave

Ingredients

1/2 lb. yellow or red potatoes cut into bite-size cubes
Olive oil cooking spray
1/2 cup chopped onion
1/2 lb diced boneless skinless chicken breasts
1/2 cup red chili enchilada sauce
1/4 cup finely chopped poblano Anaheim or bell pepper
1 teaspoon Mexican seasoning blend
1/2 cup shredded reduced-fat Monterey Jack cheese
8 small corn tortillas* warmed or crunchy taco shells
8 lime wedges

Optional Ingredients

Shredded cabbage or romaine lettuce
Diced tomato
Diced avocado
Thinly sliced radishes
Fresh cilantro leaves

Instructions

Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes.
Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.

Notes

Variations

Chicken Verde Potato Tacos

Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt, chili and lime seasoning and lime juice. Stir in 1 teaspoon Mexican seasoning blend and 1/2 cup green chile salsa.

Nutritional analysis per serving: Calories: 230, Fat: 5g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 340mg, Potassium: 397mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 18g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 10%, Iron: 6%

Turkey and Red Chili Potato Tacos

Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 cup red chili enchilada sauce and simmer for 5 minutes over low heat.

Nutritional analysis per serving: Calories: 250, Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 500mg, Potassium: 303mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 23g, Vitamin A: 15%, Vitamin C: 35%, Calcium: 15%, Iron: 8%

Nutrition