Walking tacos, but make them high protein.
This is the dinner I make when I want tacos, I want protein, and I do not want a sink full of dishes!! Everything builds right in the chip bag, the street corn takes five minutes, and the whole thing comes out to 48 grams of protein. As a busy mom maintaining a 60 lb weight loss, this is exactly the kind of dinner that stays in my rotation!
Serves 4
Approx. per serving: 440 calories | 48g protein | 26g carbs | 14g fat
Macros are approximate estimates and vary by brand and exact ingredients.
Ingredients
4 to 6 single-serve bags of Quest Chili Lime Chips
1 rotisserie chicken, shredded
2 cups frozen corn
1/3 cup plain nonfat Greek yogurt
Juice of 1 lime
1/2 tsp chili powder
1/4 cup crumbled feta cheese
Fresh cilantro, chopped
Pickled red onion
Shredded lettuce
Taco seasoning (for the chicken)
Instructions
Char the corn in a dry, hot skillet for 5 to 7 minutes until it gets a little color. Do not skip this part, the char is where the flavor is.
Stir the Greek yogurt, lime juice, and chili powder together, then toss with the warm corn, feta, and cilantro. That is your street corn.
Warm the shredded chicken with taco seasoning.
Open a chip bag and build right in the bag: chips, chicken, street corn, lettuce, and pickled red onion on top.
Eat it straight out of the bag with a fork, because dishes are not the vibe tonight.
Tips from my kitchen
No Quest chips? Any single-serve bag of chips works, the macros will just shift a little!
Meal prepping? The street corn and shredded chicken keep great in the fridge for 3 to 4 days. Build the tacos fresh so the chips stay crunchy.
If you make these, tag me so I can see yours! And if you are here from Instagram, welcome, this is exactly the kind of dinner we do around here.
Xx, Britt
