This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias
Chipotle Chicken Tacos
Chipotle Chicken Tacos – A quick and easy meal filled with flavor! Chicken covered in a spicy chipotle sauce and topped with tasty toppings in a tortilla.
Did you know that September is National Cholesterol Awareness month? It’s such an important aspect of maintaining good health that we don’t focus on enough, so I think having a month dedicated to it is a great way to gain awareness of it. Going into September, I have been trying to make some of my favorite recipes lighter by replacing just a few ingredients with ones that are better for me. A clinical study showed that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive, oil so I wanted to give it a try. To learn more about this claim, see Mazola.com. Once I heard about the study, I knew it was time to switch and give it a go in my next dinner recipe. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
For my recipe for National Cholesterol Awareness month, I wanted to make a healthier spin on a classic chicken taco. For my version, I was envisioning grilling the chicken instead of frying it and coating it with a crunchy batter, substituting a crema made with mayonnaise and sour cream for plain Greek yogurt, using corn tortillas instead of flour tortillas, and using Mazola Corn Oil instead of a different cooking oil such as vegetable, canola, or peanut. Additionally, instead of a slaw that is bogged down with sauce, I decided to simply mix fresh lime and red cabbage together to add a little extra crunch and flavor to the tacos.
To give the tacos more flavor, I decided to make them chipotle chicken tacos with a bit of spice and flavor. You would never know that these tacos have lower cholesterol!
Mazola Corn Oil is great because it is a heart-healthy*, all-purpose, and cholesterol free cooking oil that can be used for anything such as baking, grilling, sautéing, stir-frying, or even adding to a marinade. *See Mazola.com for more information on the relationship between corn oil and heart health. Mazola Corn Oil has four times more cholesterol-blocking plant sterols than extra virgin olive oil and one and a half times more than canola oil. I used it in both the marinade for this recipe and in the pan to keep the chicken from sticking. Mazola Corn oil has a neutral flavor that allows the ingredients you are cooking with to shine through, plus it has a higher smoke point than most cooking oils at 450 degrees. I had no idea that cooking oils all have different smoke points and that if you exceed them, they can negatively affect the food’s flavor and nutritional value. You can reduce cholesterol and saturated fats in your diet by doing simple substitutions like using Mazola Corn Oil instead of butter!
- 1 1/2 pounds chicken breasts
- 2-3 tablespoons chipotle sauce*
- 3 tablespoons Mazola Corn Oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 3 cloves minced garlic
- 1/3 cup red cabbage (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/4 cup plain greek yogurt.
- Corn tortillas
- In a large plastic container or plastic ziploc bag, combine chicken,
1 tablespoon of the lime juice, chipotle, minced garlic,
onion powder, cumin, honey, and Mazola® Corn Oil. Mix until combined and
then place in the refrigerator for 20-30 minutes to marinade.
- In a small mixing bowl, combine remaining lime juice with
the cabbage. Mix and then refrigerate until ready to serve.
- Pour about 1 tablespoon of Mazola® Corn Oil into a large pan over medium heat. Place marinaded chicken in the pan and cook about 8-10 minutes, mixing occasionally, or until the chicken is cooked through.
- Warm up corn tortillas and serve with the chicken, red cabbage, cilantro, and a bit of plain greek yogurt drizzled on top.
*I used a can of chipotles in adobo sauce. This is usually available in most grocery stores Spanish foods department.