Lap Band Recipe of the Week
Chicken Tacos

Who says Mexican food has to be fattening?!

Chicken Tacos are a great way to use up leftover, cooked chicken breast.


  • 1 1/2 Tbsp. fresh lemon juice
  • 1 1/2 Tbsp. fresh orange juice
  • 1/4 tsp. ground cumin
  • 1/8 tsp. hot chili powder
  • 1/8 tsp. minced garlic
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. fat free sour cream
  • 2 cups (about 12 oz.) cooked, coarsely chopped chicken breast
  • 8 (6-inch) corn tortillas or Garden of Eatin' Taco Shells
  • 1 cup drained and rinsed canned black beans
  • 1/2 cup bottled salsa
  • 1 cup shredded lettuce
  • 1/2 cup shredded reduced fat 4-cheese Mexican blend cheese
  • 1/2 cup diced avocado


1. Using a whisk, mix lemon juice, orange juice, cumin, chili powder, garlic, cilantro, and sour cream in a small bowl. Toss with chicken. Set aside.

2. Heat the tortillas or Garden of Eatin' Taco Shells.

3. Spoon 1/4 cup of the chicken mixture into each tortilla or taco. Top each with 2 Tbsp. drained and rinsed black beans, 1 Tbsp. salsa. 2 Tbsp. lettuce, 1 Tbsp. shredded cheese, and 1 Tbsp. diced avocado.

Makes 8 servings. Serving Size = 1 taco.

Per serving: Approximately 215 calories, 15 grams protein, 6 grams fat, 21 grams carbohydrate, 2 grams sugar, 4 grams fiber

Shortcuts to Chicken Tacos:

  • Use a pre-cooked rotisserie chicken or the pre-cooked "Just Chicken" from Trader Joe's.

Alternative serving suggestions:

  • Serve chicken mixture over a bed of salad greens or rolled in a lettuce leaf "wrapper."

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