Craving something really special? Get into the kitchen and whip up these amazing Shredded Chicken Tacos With Balsamic-Strawberry Salsa!
Confession time: If I could eat tacos for breakfast, lunch, and dinner every day for the rest of my life, I would. My love for tacos started back in college, when Fridays meant treating myself to lunch at Mexico Lindo, a local Tex-Mex restaurant not far from campus. It was one of those cozy places with only a few tables and a menu that only featured authentic dishes made with real ingredients. If I close my eyes, I can almost smell the basket of complimentary tortilla chips that came with my drink—freshly fried corn tortillas really do have one of the most mouthwatering aromas ever!
My order was always the same: tacos crujientes de pollo, or crisp chicken tacos. To say they were perfection would be an understatement. But as delicious and lovingly prepared as they were, being healthy was definitely not one of their merits. They were deep-fried, cheesy, creamy, and probably had enough calories to last me through the weekend!
I suddenly remembered those tacos the other day and decided I wanted to create a chicken taco recipe that was equally delightful yet not as girdle-busting. And that’s how I came up with these colorful and dreamy shredded chicken tacos. Think sweet and tangy balsamic-glazed chicken topped with a bright and zesty strawberry salsa, all wrapped up in a whole-wheat tortilla. It’s the kind of recipe that feels fancy but is secretly super easy. Make them, and you might fall in love with tacos, too!
Are These Shredded Chicken Tacos With Balsamic-Strawberry Salsa Healthy?
Yes! They sure are! Chicken breast gives you a good dose of lean protein, goat cheese contributes a bit of calcium, and strawberries and basil add antioxidants. Plus, using whole-wheat tortillas gives you a fiber boost to keep things moving in the right direction!
Those who are lactose intolerant can swap out the goat cheese for a plant-based alternative. And you can even make a vegan version of these tacos by skipping the chicken and using jack fruit or shredded oyster mushrooms instead. Don’t forget to use maple syrup or agave instead of honey. To make these tacos even healthier, consider topping them with a handful of greens, such as arugula or baby spinach.
Strawberry Salsa: Love at second sight!
Sure. I get it. You might be wondering how the heck strawberries pair with tacos. But let me reassure you that they’re the unexpected hero here! Sweet and slightly tart, they cut through the richness of the balsamic-glazed chicken and add an extra layer of flavor that can’t be beat.
Combined with fresh basil to bring herbal brightness and red onion to add just the right kick to balance things out, once you make this salsa, you’ll be desperately thinking of all the other dishes you can use it with.
For the best results, use ripe, in-season strawberries, as they’re juicier and more flavorful. Can’t find good strawberries? Just substitute in diced mango or peaches. This salsa takes inspiration from Mexican pico de gallo, swapping out the tomatoes for berries. It’s a fun, fruity twist on a classic that’s also bound to become a favorite.
How Do I Store Leftovers?
Store the shredded chicken and strawberry salsa separately in airtight containers for up to 3 days. Reheat the chicken in the microwave before assembling your tacos. The shredded chicken can be frozen for up to 3 months. Salsa doesn’t freeze well, so make it fresh when you’re ready to serve.
Serving Suggestions
I love to serve these shredded chicken tacos with an array of side dishes to get even more nutrients into the meal. For salads, these tacos pair perfectly with this Bulgur Salad, this Grilled Mexican Corn Salad With Tomatillos, or this Mexican Coleslaw.
For extra protein, I also love to make these Twice Baked Mexican Sweet Potatoes and serve them with a big dollop of Chunky Guacamole!
Recipe
Ingredients
- 1/2 pound chicken breast
- 1 pinch salt
- 1 pinch black pepper
For the Balsamic Sauce:
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon olive oil
- 2 tablespoons chicken broth
For the Strawberry Salsa:
- 1 cup strawberries finely chopped
- 1 tablespoon fresh basil minced
- 3 tablespoons red onion minced
- 1 pinch salt
- 1 pinch black pepper
To Assemble the Tacos:
- 2 whole-wheat tortillas
- 2 tablespoons roasted pistachios chopped
- 1/4 cup goat cheese crumbled
Instructions
- Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set side.
- In a saucepan, bring balsamic vinegar, honey, oil, and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes or until the sauce is bubbly and reduced by half.
- Pour sauce over chicken and bake for 25 to 30 minutes, or until the chicken is no longer pink inside. A meat thermometer inserted into the chicken should read 165℉.
- Once cooked, turn your broiler on to high and adjust your oven rack to be closer to the top. Broil the chicken until the sauce begins to caramelize, about 3 to 4 minutes. Remove the chicken from the oven and let it cool until you can handle it.
- While the chicken cools, combine the strawberries, basil and red onion in a medium bowl. Season to taste with salt and pepper.
- Once the chicken is cool, place it on a cutting board and shred it with two forks. Then, transfer the shredded meat to a medium bowl and toss with 1 tablespoon of the balsamic sauce that it cooked in.
- Divide the chicken and strawberry salsa between the two tortillas and then top with pistachios, goat cheese and the remaining balsamic sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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