It’s no secret that we love Mexican food around here. I’m certain there are a few local restaurants who know us by name. But, we’ve been trying to eat at home more, and I’ve been trying to shed this last baby weight. So, in an effort to have my favorite food at a fraction of the calories, we’ve lightened up taco night at our house, and it was a huge hit.
Here’s how I gave taco night a healthy makeover:
Taco Shells- Use wonton wrappers to make mini taco shells. Simply lay them over a cooling rack and bake at 400 degrees until they are start to brown and crisp up. This was Braylen’s favorite part, she normally eats a deconstructed taco, but we let her create her own mini-taco’s and she ate several of them. Wonton wrappers come to about 20 calories a piece!
And they make the cutest little taco shells!
Taco Meat- If you’re a ground beef lover, trade it out for shredded chicken to make things a little more healthy. Just put several chicken breast in the crock pot with 1/2 jar of your favorite salsa and a pack of taco seasoning. Cook on low for 4-6 hours depending on the amount of chicken. When you’re finished shred the chicken (put in the your stand mixer for quick shredded chicken).
Fresh Ingredients: Use fresh ingredients such as guacamole, tomatoes, lettuce, cilantro, and red onions (I skipped those, but I know some people love them on their tacos).
Greek Yogurt: Switch out your sour cream and serve it with Greek yogurt for a healthier alternative.
Skip the cheese: I know, I know, it’s the best part. But, I promise if you load it up with toppings, you won’t even miss the cheese!
I’ll go ahead and tell you, these little tacos are addicting, but you won’t feel guilty for going back for a second helping.