- One of the first decisions that I made was to bake the taco shells instead of frying them. That, of course, cuts down on the amount of oil used in the recipe…by a lot.
- The second swap comes in with our Creamy Garlic Avocado Sauce. Instead of using sour cream, I used Greek yogurt as my base, which not only lowers the amount of calories and fat, but increases the amount of protein!
- I’ve also ditched the traditional pinto beans and swapped them out for black beans as our side dish, and topped our tacos with our favorite fresh ingredients. 4. I used Mazola Corn Oil in place of butter and other oils. You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
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 include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Did you know that Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications? Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.
For the Tacos:
- 4-5 Tbsp Mazola® Corn Oil
- 2-3 Chicken Breasts
- 1-2 Bags of Extra Small Shrimp, I get precooked to save myself time
- 1 Package Corn/Flour Tortillas, taco sized
- Favorite Taco Seasoning (Store Bought or Homemade)
- Favorite Taco Toppings (We used Tomatoes, Avocados, Onions, Lettuce, Jalapeños, and Lime Juice on ours)
I coated my chicken breasts liberally on both sides with my seasoning and then seared it in my cast iron skillet with just a little bit of corn oil to get that blackened appearance and bit of char to the outsides. Then, I finished baking it in the oven at 375 for about 20 minutes (or until pink is gone and juices run clear). During the last few minutes, sprinkle some seasoning on your shrimp and throw that into the pan, as well. I buy precooked shrimp because it makes my life so much easier and cuts down on my cooking time. Once they’re done, give them a minute to rest before slicing into them.To bake my taco shells, I brushed each side of my corn tortilla with corn oil, placed inside of my oven upside down on the racks (I used my toaster oven), and baked at 375 for about 7 minutes — or until crispy. You want to work fast with these because folding them over the rack like this can cause them to rip. I found that the easiest way was to coat them all in corn oil, then place them on the rack and immediately start baking. If you use flour tortillas, don’t worry because the ripping won’t happen! While you’re waiting on your taco shells to bake, go ahead and make your avocado cream sauce. These ingredients can be totally customized to your family’s tastes–add a little bit of cilantro, more lime, onion powder, chili/lime seasoning for some spice!
For the Garlic Avocado Cream Sauce:
- 1 Large Avocado
- 1 C Plain Greek Yogurt
- 1 Lime, juiced
- Garlic, to taste
- Salt, to taste
*Optional, 1-2 TBSP Jalapeño, diced (this will add a bit of a kick to your sauce) Mix all ingredients together and season to taste. You want it to have a flavor that you like. I like it pretty garlicy and salty. Now comes the fun part, assembling your tacos! I sliced my chicken up and mixed it into a bowl with the shrimp so that each taco would have both inside. I laid that down inside of the tortillas first. Then, add all of your favorite toppings. We decided to use lettuce, tomato, onion, jalapeño, lime juice, and the garlic avocado cream sauce. Choosing fresh ingredients for your tacos can help to keep them from feeling so heavy. These were such a hit. The kids ate them in flour tortillas, and Jacob and I topped ours with tons of sauce and extra lime juice squeezed on top. It definitely satisfied my taco craving, and I think that all of my homemade tacos will be baked from now on!