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This zesty Chicken Street Taco Recipe is the perfect summer grilling adventure that the whole family will love. Did you know that a recent clinical study illustrated that Mazola® Corn Oil can reduce cholesterol 2X more than extra virgin olive oil? To learn more about this study and Mazola Corn Oil, check out Mazola.com. So, subbing for Mazola Corn Oil is now a no-brainer for me! I’ve also made this recipe “heart smart” by making some better-for-you swaps. I am substituting extra virgin live oil with Mazola® Corn Oil, I am using low fat cheese instead of higher fat cheese, and using Greek yogurt instead of sour cream! As a middle-aged guy, I’m always looking for ways to make my favorite recipes lighter and better for my aging body. Additionally, I have a history of heart disease in my family, so I take the health of my heart very seriously. One way I’ve found to help out my heart is by using Mazola Corn Oil.
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Chicken Street Tacos
I feel like tacos are having a bit of a renaissance lately. From taco trucks to taco Tuesdays, it seems like there are so many opportunities to get your hands on a really good taco. There are probably a couple simple reasons for this: Tacos are easy to make, easy to eat and there are so many different ways to make them. You can make them out of chicken, beef, turkey, pork or even just vegetables. So, just about no matter what your diet is, you can find a taco that will fit it. I’ve been looking for foods that are lower in cholesterol and better for my heart, so I thought I’d make my own taco!
For this endeavor, I decided to make Chicken Street Tacos on the grill in a foil pack. Foil packs are a really fun and easy way to grill food. You simply put all your ingredients into a packet of foil and throw them on a grill to all cook together. These foil packs would make a fantastic tailgating recipe. Football season is almost upon us! You can make them ahead of time at home and then bring them to the parking lot and throw them on the grill. I also love the fact that everyone can make their own exactly how they them want them. And cooking them in the foil pack really makes all of the flavors come together and infuse into the meat. They turned out terrific!
Street Taco Ingredients
Marinade Ingredients:
- 1/4 cup Mazola Corn Oil
- 2/3 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 tsp pepper
- 1 tsp Salt
- 1/2 tsp onion powder
- 1/4 cup cilantro-chopped
- 1 lime-squeezed
Chicken Street Taco Ingredients:
- 1 1/2-2 lbs of boneless skinless chicken thighs
- 1 avocado
- Corn tortillas
- 1 green pepper
- Greek Yogurt
- 1 large yellow onion
- Low fat shredded cheese
- 1 lime
Chicken Street Tacos Marinade
Making the marinade is a pretty simple process. It also gives us our first chance to lighten up our recipe by using Corn Oil. I used Mazola Corn Oil because it is an all-purpose cooking oil that is completely cholesterol free. This makes it healthy for my heart* and a great choice for my whole family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola also has a neutral taste that won’t get in the way of the natural flavor of your dish. This makes it perfect in just about any recipe. And finally, do you know what a smoke point is? This is the temperature at which the oil you use in your dish can start to negatively affect taste. All oils have a different smoke point and, once exceeded, could ruin your dish or negatively impact the nutritional value. Mazola Corn Oil has a very high smoke point of 450°F, so it can be used in many different cooking applications. You can even substitute butter with Mazola Corn Oil! *To learn more about this claim, see Mazola.com.
Marinade Instructions:
- In a small bowl, mix all of the marinade ingredients together.
- Dice the onion and the green pepper.
- Put the chicken thighs, onion and green pepper into a large plastic bag and pour in the marinade.
- Get all the air out of the bag and make sure all of the ingredients are coated.
- Let sit in refrigerator for at least 2 hours.
Chicken Street Taco Instructions
Once your chicken and veggies have hung out in the marinade for a couple hours, it is time to cook them! I like to cook these on the grill, but I’m sure you could do them in the oven as well. I love to get my grill nice and hot, put the foil packets on and just let them do their work. As I mentioned above, these are perfect for tailgating. You can make the foil packets ahead of time, bring them to your tailgate spot and then just throw them on the grill. If you want, you could just eat them straight out of the foil for your own version of a walking taco!
Chicken Street Taco Instructions:
- Tear aluminum foil into a square about 12 inches X 12 inches.
- Brush middle of square with Mazola Corn Oil.
- Put one chicken thigh and a spoonful of onions and peppers into the middle of the square.
- Tear another square of foil the same size and lay it on top of the food.
- Fold each side of the square several times to create a seal.
- Put the packets on a hot grill for about 30 minutes.
- Heat the corn tortillas and load them with your chicken.
- Top with Greek yogurt, low-fat cheese, cilantro and lime.
I love using the Greek yogurt instead of sour cream. It really does taste just like sour cream in this recipe and it really lowers the fat content. When I add the low-fat cheese to the recipe, I’ve got a tasty taco creation that I can feel pretty good about eating!
Enjoy!
Healthy Chicken Street Tacos Recipe
Ingredients
MARINADE INGREDIENTS:
- 1/4 cup Mazola Corn Oil
- 2/3 cloves garlic-crushed
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 tsp pepper
- 1 tsp Salt
- 1/2 tsp onion powder
- 1/4 cup cilantro-chopped
- 1 lime-squeezed
CHICKEN STREET TACO INGREDIENTS:
- 1 1/2-2 lbs of boneless skinless chicken thighs
- 1 green pepper
- 1 large yellow onion
- 1 avocado
- Corn tortillas
- Greek Yogurt
- Low fat shredded cheese
- 1 lime
Instructions
MARINADE INSTRUCTIONS:
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In a small bowl, mix all of the ingredients together.
-
Dice the onion and the green pepper.
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Put the chicken thighs, onion and green pepper into a large zip lock bag and pour in the marinade.
-
Get all the air out of the bag and make sure all of the ingredients are coated.
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Let sit in refrigerator for at least one hour.
CHICKEN STREET TACO INSTRUCTIONS
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CHICKEN STREET TACO INSTRUCTIONS:
-
Tear aluminum foil into a square about 12 inches X 12 inches.
-
Brush middle of square with Mazola Corn Oil.
-
Put one chicken thigh and a spoonful of onions and peppers into the middle of the square.
-
Tear another square of foil the same size and lay it on top of the food.
-
Fold each side of the square several times to create a seal.
-
Put the packets on a hot grill for about 30 minutes.
-
Heat the corn tortillas and load them with your chicken.
-
Top with Greek yogurt, low-fat cheese, cilantro and lime.
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