WW Crispy Poblano Chicken Tacos

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These WW Crispy Poblano Chicken Tacos are a low-calorie dish. It is made with all the low or no-fat products to maintain the WW points. It includes Roasted Poblano peppers, corn tortillas, wheat breadcrumbs, salsa, olive oil, low-fat Greek yogurt, and seasoning. These components are very simple and available in all grocery stores. This recipe prepares easily & fast. It takes only thirty-five minutes, so it’s best to make it on busy days. WW Crispy Poblano Chicken Tacos served with avocado slices, salsa, iced tea, or tortilla chips. This dish contains dairy products, so use the low-fat vegan alternatives to prepare a dairy-free meal.

STATS:

  • Calories: 310 kcal
  • Time for prep: Fifteen minutes
  • Portion size: 2 tacos
  • Cook time: 20 minutes
  • Cuisine: Mexican
  • Overall time: 35 minutes
  • Course: Main course
  • Diet: WW-friendly
  • Serving: 1 portion

EQUIPMENT:

  • Oven
  • Measuring spoons
  • Baking tray
  • Mixing bowls
  • Knife
  • Tongs
  • Chopping board

INGREDIENTS:

  • Chicken breast – 1 ¾ cups
  • Poblano peppers – 1 cup
  • Corn tortillas – 4 small
  • Egg – 1 large egg
  • Whole wheat breadcrumbs – ½ cup
  • Olive oil spray
  • Garlic powder – ½ tsp.
  • Smoked paprika – ½ tsp.
  • Salt – ½ teaspoon
  • Black pepper – ¼ tsp.
  • Shredded lettuce – 1 ½ cups
  • Salsa – ¼ cup
  • Low-fat Greek yogurt– 3 tbsp.

INGREDIENT NOTES:

CHICKEN BREAST:

  • Use the chicken breast to prepare this dish. It doesn’t contain fats, but it is loaded with protein content. Use the chicken thighs instead to make the dish more tasty & juicy.

POBLANO PEPPERS:

  • Poblano peppers make the dish spicier and provide a smoky flavor. These peppers add a deep taste and don’t intensify their flavor.

CORN TORTILLAS:

  • Corn tortillas are used to prepare the tacos. We have to warm them completely so they don’t get cracked.

EGGS:

  • Use the eggs to bind the breadcrumbs to the chicken. We just require one egg for this purpose.

WHOLE WHEAT BREADCRUM

  • Whole wheat breadcrumbs are used to coat the chicken. They maintain the crisp texture by staying on this diet. It adds some fiber content, also.

OLIVE OIL SPRAY:

  • It helps to brown the chicken uniformly without the additional fat content. We require a small amount of oil in this recipe.

GARLIC POWDER:

  • Garlic powder provides a salty taste and doesn’t add to the moisture content. It blends smoothly into the seasoning mix.

PAPRIKA POWDER:

  • Smoked paprika provides a warmness & light smoky flavor that pairs well with poblano. Use the regular paprika to add the mild flavor.

SALT:

  • Salt increases taste & stabilizes the spices. Use it moderately to keep sodium levels in check.

BLACK PEPPER:

  • It will provide the slight heat & sharpness in the dish. Freshly ground pepper gives the best aroma.

LETTUCE:

  • Shredded lettuce provides the crunchiness and refreshment in this dish. It will also balance the crispiness of the chicken. Use romaine or iceberg; both provide the same results.

SALSA:

  • Use the fresh salsa to provide the moisture content in this recipe. Use the chunky salsa to provide a good texture in these tacos.

GREEK YOGURT:

  • Use the low-fat variety of Greek yogurt to prepare this dish. It adds creamy content without additional calories and adds extra protein to this dish.

INSTRUCTIONS:

  1. We heat the oven to 200°C.
  2. Make the thin strips of chicken fillet.
  3. Sprinkle some garlic powder, paprika, black pepper, and salt on the chicken.
  4. Beat the eggs in the small vessel.
  5. Now, soak the chicken in egg & then add the breadcrumbs to coat.
  6. Make all the chicken strips with the same procedure.
  7. Spray the cooking oil lightly on the tray.
  8. Put the chicken on a dish & bake for 15-18 minutes.
  9. Now we roast the poblano peppers while the chicken gets baked.
  10. Then warm the tortillas in a pan.
  11. Now we assemble the tacos by adding chicken, lettuce, salsa, poblano peppers, and sour cream.

SERVING SUGGESTIONS:

SIDES:

  • Cucumber Salad
  • Grilled Corn
  • Mexican Rice
  • Black Bean Salad

TOPPING:

  • Avocado Slices
  • Pico de Gallo
  • Jalapeño Slices
  • Fresh Cilantro

DRINKS:

  • Sparkling Water
  • Lime Agua Fresca
  • Unsweetened Iced Tea
  • Light Lager

SNACKS:

  • Tortilla Chips
  • Veggie Sticks
  • Roasted Nuts
  • Salsa Dip

TIPS:

  • Use the air fryer instead to prepare these tacos more healthily.
  • Don’t put lots of chicken in the tray, so they get crisper.
  • Add the chili powder and cayenne pepper according to your preference.

STORAGE INFORMATION:

FRIDGE:

  • Add the cooked chicken and peppers to the covered vessel and store this dish for three days.

FREEZER:

  • Freeze the breaded chicken for one month in a closed vessel.

FAQs:

How can I make a gluten-free dish?

  • Use almond flour, bread crumbs, and corn tortillas for this purpose.

Can I make use of chicken thighs to prepare these tacos?

  • Sure, use the chicken thighs instead, but it can slightly increase the calories and WW points.

NUTRITIONAL INFORMATION:

Calories: 310 kcal

Net carbs: 24 g

Portion size: 2 tacos

Total carbs: 28 g

Fiber: 4 g

Protein: 32 g

Fat: 7 g

Sodium: 0.65 g

Potassium: 0.45 g

Calcium: 0.12 g

Portion: 1 portion

Iron: 0.003 g

Vitamin A: 0.0007 g