How about a new recipe to add to your meal planning rotation for Mexican Monday, Taco Tuesday, Siesta Saturday, or South of the Border Sunday? (You are going to want to eat these Salsa Verde Chicken Tacos EVERY DAY, so having fun names for each day of the week will make it feel like you actually meant to eat them every day.)
What makes these chicken tacos so good?
Salsa verde is combined with shredded chicken and paired with cilantro, red onion, and feta cheese and served on crunchy taco shells. It’s a light and refreshing entree that I just know you will enjoy!
More Mexican recipes.
I am a huge fan of Mexican food. If you have been following for a while now, you know this already. I pretty much always have at least one Mexican inspired dish in each weekly meal plan…sometimes two or three!
For more delicious Mexican inspired recipes that are low in WW FreeStyle Smart Points, check out the Meal Planning Mommies “Mmmm… Mexican” Pinterest board!
About the salsa verde.
Salsa verde is “green salsa” in Spanish and is usually sold close to the traditional (red) salsa in most grocery stores. I used the Herdez {affiliate link} brand, but any green salsa will do.
FYI: I recommend using 1-1/2 cups salsa verde in this recipe. You will have extra salsa in the bottom of your bowl of chicken when you use this much, but that is okay. I experimented using less salsa verde, but then the tacos lacked flavor. It may look like too much salsa verde…trust the process.
Here is what you need:
1-1/2 pounds boneless, skinless chicken breasts
Water, as needed
12 crunchy taco shells
1-1/2 cups salsa verde (green salsa)
3/4 cup reduced-fat crumbled feta cheese
1/4 cup diced red onion
1/4 cup cilantro, snipped
1/2 lime, juiced (optional)
Here is what you do:
Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough cooking liquid (water) to cover the chicken. Bring the liquid to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15-20 minutes.
Meanwhile, cook taco shells in the oven, according to the directions on the package.
Once chicken is fully cooked, transfer the chicken to a plate and use two forks to shred the chicken. In a medium bowl, combine the shredded chicken with the salsa verde.
Scoop 1/4 cup of the salsa verde chicken mixture into each taco shell. Top each taco with 1 tablespoon feta cheese, chopped red onion, and cilantro.
Sprinkle each taco with lime juice, if desired.
Makes 12 tacos.
One serving is three tacos.
One serving is 9 green, 6 blue, or 6 purple points.
Salsa Verde Chicken Tacos with Feta
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts
- Water, as needed
- 12 crunchy taco shells
- 1-1/2 cups salsa verde (green salsa)
- 3/4 cup reduced-fat crumbled feta cheese
- 1/4 cup diced red onion
- 1/4 cup cilantro, snipped
- 1/2 lime, juiced (optional)
Instructions
- Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough cooking liquid (water) to cover the chicken. Bring the liquid to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15-20 minutes.
- Meanwhile, cook taco shells in the oven, according to the directions on the package.
- Once chicken is fully cooked, transfer the chicken to a plate and use two forks to shred the chicken. In a medium bowl, combine the shredded chicken with the salsa verde.
- Scoop 1/4 cup of the salsa verde chicken mixture into each taco shell. Top each taco with 1 tablespoon feta cheese, chopped red onion, and cilantro.
- Sprinkle each taco with lime juice, if desired.
*MyWW® points calculated by Meal Planning Mommies; Not endorsed by MyWW (formerly Weight Watchers and WW). All recipe ingredients except optional items included in determining nutritional estimates. MyWW® green, blue, and purple values calculated without WW Zero Points foods using the WW Recipe Builder.
This was a great recipe! Husband even loved it! I did use fresh Queso Fresco instead of the feta. It increased the points to 3 per taco. But it was worth it. Served alongside them were cilantro lime rice and S&W SW black beans. The leftovers made great burrito bowls!