Chicken Street Tacos & Life

Hey September Second, you’re lookin’ good today!

It’s time for Fall. It’s 62 degrees outside right now. The windows are open. Pepper is wearing the cutest little button down jean shirt and leggings. And here I am, in my pajamas still. Mom-life at its best. Pepper will forever be better dressed than me, but I’m okay with that. I clean up alright when I get the chance. Eric even told me I was just as beautiful as the combine we saw on the road this past weekend… Okay, he said more beautiful. But, I’m being compared to a big, green combine .. so, whats the difference? 

I’ve been dutifully in the kitchen whipping up some comfort classics like chicken and rice, stove top fried apples, skillet chili cheese mac, shepherds pie…. oh, I’m itching to share all of these with you, and I will! 

It’s funny because I literally want to post a recipe every single day of my life. I want to get it ALL out there. I want to share EVERYTHING. RIGHT NOW! 

I’m not a patient woman. Nope, not even a little. 

I was telling my mom I felt this way the other day, and she said, “What’s the rush? This is something you want to do for a long time.”  I thought for a second, and I was like, “Yeah, you’re right.” 

I’m always trying to make every recipe better than the last. I’m constantly trying to re-invent the wheel here, but I have to keep in mind… This isn’t a race. This isn’t a competition. This is a happy place for me to share my random thoughts and my recipes, and I hope to be doing this for YEARS to come. 

With that said, I’m just going to do my thing. If you knew me in real life you would know, on a scale of one-to-perfection I’m like a negative 10. I am actually pretty laid back, I go with the flow mostly. For some reason, this blog and my recipes have made me want to be a perfectionist. So when I realized that I’ve forgotten to take a picture of an ingredient or a step, All H-E-DOUBLE HOCKEY STICKS breaks loose in the DDOP household. Which isn’t me. I’m cool, calm, collected Star. (Except when Eric hangs his dirty laundry on the back of the kitchen chair, then all H-E-DOUBLE HOCKEY STICKS BREAKS loose in the DDOP Home!) 

 

Maybe it’s the beautiful weather that has made me come to this realization, or maybe it’s just life has been so busy lately that I just want to sit back and relax a little bit more and enjoy my sweet family. Either way, I’m going to continue bringing y’all some delicious meals and if the photographs aren’t perfect, well, That’s life! Pretty photographs don’t make the food taste better and that’s a fact, Jack! 

 

Now with all that said here’s a little street taco talk for you.

What’s the different between street tacos and tacos?

I don’t know. I have no idea. Please don’t ask me again.

If I had to guess (Okay, I googled.) 

Street Tacos came from the early days in Mexico where farmers would need something quick, delicious, filling, and not messy! So basically, it’s the mexican version of the ham and cheese sandwiches I send with Eric in his lunches.  Food Trucks are ALL the rage these days. Sadly, we don’t have them in the middle of nowhere, Illinois. BUT I have had tacos off of a truck and they were delicious. And I want them again. Please mail them to me!

 

Here’s my take on Street Tacos. This recipe makes a MESS of tacos. I don’t mean mess as in they are messy, I mean mess, as in they make like 500 tacos (not really, but close). They are quick, delicious, filling, mess-free, not a ham and cheese sandwich, and they also reheat great!

 

One more thing, if you’re living that Weight Watchers life like I am, these babies are just 2 Smart Points each… which means you can have ALL THE TACOS on Taco Tuesday! 

 

Okay- here it goes! 

Chicken Street Tacos

Grab the usual suspects for tacos! cheddar, sour cream, taco seasoning, fresh cilantro, refried beans, corn tortillas, and shredded chicken! (Here’s my easy crockpot shredded chicken recipe).

Also, some salsa. I forgot that in the photo. 

IMG_3777

Here are the exact tortillas I used for this recipe. 

IMG_3778

Grab a large skillet and lightly spray with a bit of cooking spray. Any kind will do.

IMG_3779

Throw in your chicken, onions, taco seasoning, and cilantro. (Note: I used 1/2 a packet of taco seasoning because I didn’t have any homemade mixed up. Homemade or store bought works great, but if using store bought- don’t use the whole packet. It’s too overwhelming.) 

IMG_3780

Stir it up and cook over medium-high heat until the onions are bit soft. 

IMG_3781

Mix in the refried beans. 

IMG_3782

 

IMG_3783 IMG_3784

Add the sour cream, cheese, and salsa. Stir until combined well. Then set aside. 

IMG_3785

Next up, grab another skillet, lightly spray with cooking spray, and then plop a tortilla on it. Lightly spray the top of tortillas with cooking spray and flip after about 30 seconds. These only need to be lightly “fried” because they will get a nice crunch when we pop them in the oven later on.  Repeat this until you’re out of tortillas. 

IMG_3786

Every four-five tortillas I would stop “frying” and fill the tortillas up with the chicken and bean mixture. You can do it after every one that you fry, or cook a few and then fill. It’s up to you. 

IMG_3787

Once they’re folded up- line them on a cookie sheet and pop into a 400 degree oven for about 5-8 minutes (until golden brown and they are hard to touch). 

IMG_3788

You’ll have to do this part twice because this makes so many tacos. (Good for feeding your neighborhood… or just you. Either way, it’s fine) 

 

 

How to store & reheat: Wrap tacos in foil to prevent them sogging up, yep “sogging up” is a technical term.   I wrapped three at a time. When I went to reheat, I took them out of the foil and laid flat on a cookie sheet in a 400 degree oven for about 10-12 minutes. 

You could easily halve this recipe, but I really like having lots of tacos to eat throughout the week. These would also make great appetizers for those upcoming football parties! 

 

IMG_3789

I topped mine off with a chopped mixture of romaine, purple cabbage, and carrots. Otherwise known as, a bag of pre-chopped salad mix from the store. It tasted perfect!  These would also be delicious with a mix of lettuce, cilantro, tomato, and fresh onion. 

IMG_3790 IMG_3791

 

In the spirit of them being street tacos, I took them out and ate them while walking around on the street. I felt like it was my duty to test the theory. 

 

 

Now go make these! 

Xo-Star

 

5 from 2 votes
Print

Chicken Street Tacos

A crispy tortilla stuffed with delicious fixin's
Servings 20
Author Star

Ingredients

  • 20 thin corn tortillas
  • 1 lb cooked & shredded chicken breast
  • 16 oz can fat free refried beans , I use La Preferda or Trader Joes
  • 1/2 cup non fat sour cream
  • 3/4 cup reduced fat shredded cheddar
  • 1/2 packet low sodium taco seasoning (or about 2 tbs of homemade seasoning)
  • 1/2 cup salsa
  • 1/2 cup fresh cilantro , chopped
  • 1 onion , chopped
  • Toppings of choice such as lettuce , cabbage, carrots, onions, tomatoes, and/or cilantro (optional)

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large pan heat the chicken, onion, taco seasoning, and cilantro together over medium-high heat until the onions are tender.
  3. Add the refried beans, mix thoroughly and then add the sour cream, cheese, and salsa. Mix together and cook for a few more minutes. Set aside.
  4. In another pan lightly spray with cooking spray and place tortilla cook for about 30 seconds, lightly spray top side of tortilla, flip, and cook for another 30 seconds. Repeat this step until you are done cooking the tortillas.
  5. When the tortillas are finished evenly distribute and spread the chicken and bean mixture on each tortilla.
  6. Fold the tortillas in half and place on to a cookie sheet. You will most likely need two cookie sheets to fit all of them on.
  7. Bake for about 8 minutes.
  8. Let cool for a few minutes and top with lettuce, tomatoes, cabbage, cilantro, carrots. Whatever you fancy.
  9. Enjoy!

Recipe Notes

Serving Size: 1 Taco. 2 Smart Points. 2 Points Plus. 90 Calories, 1g fat, 11.5 carbs, 2g fiber, 2g sugar, 8g protein.

 

 

 

80 Comments

  1. Can’t wait to try these! About how much filling would you say you put in each tortilla? A few tablespoons?

  2. How do you store these to eat throughout the week? Do you freeze or refrigerate them?

    • Hi Amanda! I refrigerate them for the week. I wrap them in foil and place them in a plastic Baggie to prevent sogginess. I then place them on a cookie sheet at reheat at 375 for about 10-12 minutes! Eric even likes them cold dipped in salsa! Next batch, I am going to test them in the freezer to see how they reheat. πŸ™‚

      Best, Star

      • Hello! Just made this recipe tonight and so excited to try! I was looking to see if I could freeze some and stumbled upon this comment! Did they end up freezing and reheating well? Thanks! πŸ™‚

        • They freeze beautifully! I wrap 2-3 tacos in foil and then pop in freezer safe baggie. Take however many you want out to thaw in the fridge then heat in the oven at 375 for about 10-15 minutes until warm and crispy =)

  3. I’m going to make these tonight! Love your recipes!

  4. Betsy Maness

    We’re making these tonight and we are soooo excited!

  5. I used the directions at the bottom and it never mentioned the taco seasoning so I forgot but even without it these were amazing and my husband loved them! I’ll likely make them again this weekend!

  6. These look delucious! I am getting ready to do a cook-ahead and am going to share with my daughter’s family. She also has a precious toddler and is a WW member. Thank you for taking the time to post your recipes.

  7. Made them and they were fantastic!!! A new family favorite!!!

  8. Sooooo good! My husband ate ten of them for dinner.

  9. I will be taking these to the street & chowin’! But no really they look really good πŸ™‚

  10. These were delicious! I forgot the taco seasoning but they were delicious regardless. Thanks!

  11. Can’t wait to get home and make these, they look delish!
    Thank you for sharing.

  12. Tammy Schinhofen

    If I take them to work and only have a microwave will the get soggy?

    • Hi Tammy! They will lose most of the crunch, but they don’t taste soggy. I think they still taste great. I personally like to eat them cold also!

  13. Made these tonite and they were fabulous! My entire family loved them! And that is saying alot! Missed that part about the taco seasoning too but really was great! We had so many so I am going to test freeze a couple and see how they do. My husband says I am the queen of reheating anyway! LOL. Also just FYI, they were so filling we could only eat 2 at one sitting. YUM, did I say that? Love your blog and recipes!

    • Rhody, I am so happy that you and the whole family enjoyed! I still need to edit the recipe to put in the taco seasoning. I am going to go STRAIGHT to it right now after I finish replying and put it in there. Oops! I am so happy they still taste amazing without it though! These also freeze GREAT! Wrap them up in some foil, throw them in plastic baggie, then thaw and heat up in the oven (or microwave) whichever you prefer! I am starting to think I was just hungry the night I had four in a row because YES i can only eat 2-2 1/2 because they are so filling! 2 for 4 Smart Points! I’ll take it! Thanks again! Best, Star

  14. These are so good! Thank you!

  15. These looks amazing! Do you think they would freeze well? My boyfriend doesn’t like Mexican food (the horror) so it would just be me eating them.

    • These freeze and reheat PERFECTLY! I need to update the recipe to say that. Just wrap them in foil. (I wrap two at a time) pop them in a freezer bag. I let them thaw a little before reheating in the oven. Reheat at 350 for about 20 minutes! (Others have just reheated in the microwave and they loved them that way too!)

  16. These are amazing!! My picky husband even likes them πŸ˜‰ putting them on my meal plan for next week again πŸ™‚

  17. This goes in my top 8 for sure! I want them right now! Mmmm!

  18. I made these and we didn’t have any leftovers! (Some cerveza MAY have been involved )

    • haha! Nothing goes better with taco that a nice cold one. I think the first time I made them there were very FEW leftover. I couldn’t stop eating them. Good thing they were super low in calories!!

  19. Leah Manecke

    We loved these! My family devoured them, and I liked that I could make such a big bunch at once and we could eat on them for a couple of days!

  20. Finally something my whole family will eat…and it’s point friendly for me! I LOVE your recipes and have tried several. None disappoint! You are so talented!

    • Thank you so much! That’s so kind of you to say. I love cooking so much, so it’s my absolute pleasure to share recipes!

  21. Pingback: 22 Healthy Chicken Recipes | Trading Cardio For Cosmos

  22. These are wonderful!!! I made them last week and again tonight and hubby managed to eat 11 tonight!! Thank you for sharing! Definitely a hit at our house!!

  23. Parker Crawford

    Do you have any trouble with the Mission extra thin tortillas breaking or cracking? I can’t seem to keep them from ripping apart! (in other recipes, I haven’t tried this one)

    • Hi Parker! When testing this recipe I did have problems with that. That is when I decided to add the step where I lightly “pam fry” in the pan before folding them into a taco and baking. I didn’t have a problem whatsoever when I added that step! I hope that helps and I hope you enjoy!

      • Parker Crawford

        Thanks! I can’t wait to try these!

      • Parker Crawford

        Made these tonight and the whole family loved them! I used exactly 1/4 cup per tortilla and it filled 19. I had less than 1 lb. of chicken so I am sure I would have filled 20 if I had a full pound!

        • I’m so happy you and the family enjoyed the tacos! And I’m sure ya woulda filled them up with the pound of chicken too.

  24. Hi Star, is the pound of chicken pre or post cooking weight? Thanks!

  25. These look great! Any idea how the point total would change with low fat sour cream instead of reduced fat and regular re-fried beans rather than fat free? Having trouble finding these in my local store.

  26. We’re making these tonight! Is it 3/4 CUPS of cheese? It just says 3/4. Want to get it right!

  27. After seeing these on your blog/IG for months, I FINALLY have them on the menu (and ingredients on hand) for this week!! So excited!

  28. I’m confused why the calories say 90. The tortilla alone says 120 calories online. How are the calories calculated?

    • 3 tortillas are 120 calories and I use my fitness pal to plus in the ingredients and divide the servings out

  29. You are a genius!!! On the WW train as of two weeks ago and I made these last night for my family. We are a taco loving group and my husband HATES corn tortillas so I was expecting some push back. However he kept an open mind and halfway through dinner said “these are really good and so filling.” My kids loved them. And I ate 4 – because I could at only 3pts (I didn’t have RF cheese and used thicker tacos..but still even 3pts each is amazing)!!! Thank you. Love everything I see on this blog. Can’t wait to try another DDOP recipe.

    • Thank you so much. I have to admit I don’t love corn tortillas either, but I was determined to make them delicious somehow and that’s how I came up with these! So happy you and the family enjoyed!

  30. These couldn’t be more delish and a family favorite also..

  31. Made these last night and my family loved them! My first recipe from you. I’ll be sure to try some more of them!

  32. Jacqueline

    Can you also use with plain chobani greek yogurt? it might change the calories but will it change the consistency?

  33. These have been on my list for a while, and I finally made them today. They were amazing. I can’t wait to have leftovers through the week. I can’t figure out how yours were only two points, mine came out to three (even with testing out different brands in the recipe builder), but they are well worth it!

    • Thank you, So happy you enjoyed them! A lot of the times when people have had a problem with getting them at 2 Points is when they did not get the extra thin corn tortillas. Mission makes them! Not sure if that was the problem, but glad you enjoyed!

  34. Have you tried freezing them? Cannot wait to make. I am new to your website and have tried several things with great success. I have two picky teenagers and the biscuit gravy casserole and Moms chicken casserole was a huge hit?

    • Hi! Yes, you can freeze these. I wrap 2 tacos at a time in foil and then throw them into a freezer friendly ziplock bag. I personally take them out and thaw before reheating them. I reheat at 350 for about 15 minutes until warmed through. I’m so happy you’re family is enjoying the recipes!

  35. These are delicious, mine came out to 3sp per taco… not to sure why! But great recipe!!

    • Thank you, happy you enjoyed! It could be the tortillas or other ingredients. Sometimes different ingredients can add up a bit more.

  36. Kpmomma15

    Your page was recommended on Ww connect, and I’m so excited to have found you! These street tacos are delicious! So excited to freeze the extras for lunches! Next recipe to try is your Cuban sandwich!

    • So happy you found me here and that you enjoyed the street tacos! I just love the cuban sandwiches too! Let me know what you think, if you get a chance!

  37. Amanda Spence

    These were delicious!!! Made them for my lunch for the week. Can’t wait to have lunch again tomorrow!

  38. These were loved by everyone!! From my 8 year old niece, to my husband (who usually hates refried beans, but I snuck ’em in anyway!!), even my college aged brother loved them. And of course my ww self was excited to be able to eat 3 of these, guilt free. Paired with the Mexican corn on your blog. Perfecto. May add some jalapeΓ±os to the chicken/bean mixture next time to crank up the heat Had them for dinner last night and already looking forward to having them again for lunch. THANK YOU!

  39. When I put this into the recipe builder, it says 3 smart points per taco. Any idea why the difference?

    • It could be the corn tortillas that you used. I use the mission extra thin tortillas which makes them a lot lower in points. 3 Smart Points is still a pretty good deal per taco though. Hope you enjoyed!

  40. Did u use your homemade salsa

    • I usually use the homemade salsa because I make a batch whenever I make mexican food, but you don’t have to. It does make the tacos even better! =)

Leave a Comment

Your email address will not be published. Required fields are marked *

*