Spiced Quinoa Crumbed Chicken Soft Tacos

This delicious recipe comes from the 28 Day Weight Loss Challenge.

To make these tacos gluten-free, ensure your oats are a gluten-free variety. The whole family will enjoy this Mexican-inspired dish. Adjust the chilli powder accordingly to suit your tastes or try using your family’s favourite salad fillings.

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Spiced Quinoa Crumbed Chicken Soft Tacos

This delicious recipe comes from the 28 Day Weight Loss Challenge. To make these tacos gluten-free, ensure your oats are a gluten-free variety.

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Prep Time

15 mins

Cook Time

25 mins

Servings

MetricUS Imperial

Ingredients

• 1/3 cup quinoa flakes available from Sainsburys (40 grams)
• 1 tsp sweet paprika (1 grams)
• 1 tsp ground cumin (1 grams)
• 1 tsp ground coriander (1 grams)
• 1 tsp dried oregano (1 grams)
• 1 tsp chilli powder (1 grams)
• cooking oil spray
• 320 grams chicken breast fillets cut into strips
• 1 avocado diced (120 grams)
• 1 cup sweetcorn fresh or tinned (180 grams)
• 1 tomato diced (100 grams)
• 1 red onion diced (100 grams)
• 1/3 cup fresh coriander (20 grams)
• 1/3 cup lime juice (80 mls)
• 8 small corn tortilla (192 grams)

Prep Time 15 mins Cook Time 25 mins Servings MetricUS Imperial Ingredients 1/3 cup quinoa flakes available from Sainsburys (40 grams) 1 tsp sweet paprika (1 grams) 1 tsp ground cumin (1 grams) 1 tsp ground coriander (1 grams) 1 tsp dried oregano (1 grams) 1 tsp chilli powder (1 grams) cooking oil spray 320 grams chicken breast fillets cut into strips 1 avocado diced (120 grams) 1 cup sweetcorn fresh or tinned (180 grams) 1 tomato diced (100 grams) 1 red onion diced (100 grams) 1/3 cup fresh coriander (20 grams) 1/3 cup lime juice (80 mls) 8 small corn tortilla (192 grams)

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Instructions

1. Preheat oven to 200C / gas mark 6, and line a baking tray with baking paper.
2. Combine quinoa flakes with paprika, cumin, ground coriander, oregano and chilli powder and mix well.
3. Add the chicken strips to the quinoa mix and coat well, pressing the quinoa flakes and spices into the chicken.
4. Lay the chicken strips onto the prepared tray and lightly spray with cooking oil spray. Bake for 10-15 minutes, then turn chicken over, spray again with cooking oil spray and return to the oven for a further 10 minutes or until chicken is cooked through and the crumbs are golden.
5. While the chicken is cooking combine the avocado, corn, tomato, onion, fresh coriander and the lime juice.
6. Heat the tortillas according to packet directions.
7. Fill each tortilla with an even amount of the crumbed chicken and salsa and serve. Two filled tortillas is one serve.

Recipe Notes

This recipe contains 430 calories per serve.

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