chicken tacosIngredients:

for the tacos-
8 crunchy taco shells
2 c chicken, cooked, chopped
1 c reduced fat Mexican cheese, shredded (Substitute dairy free cheese shreds for dairy free option)
2 c shredded lettuce
for the yogurt sauce-
1 avocado, pitted
1/2 c fat free Greek yogurt, plain (Substitute dairy free or soy yogurt for dairy free option)
pinch of salt
pinch of garlic powder
1/4 tsp cumin, ground
1/8 tsp white pepper


1. Preheat oven to 400°. 
2. Stand up taco shells in a baking dish. Fill each taco shell with 1/4 c cooked chicken and 1/8 (or 2 tbsp) of shredded cheese. 
3. Bake tacos in oven for 10-12 minutes, or until heated through and cheese has melted.
4. While tacos are baking, make avocado yogurt sauce. Place yogurt, avocado, salt, pepper, cumin, and garlic powder in a blender. Blend ingredients until smooth. Place mixture in a piping bag or Ziplock bag with the corner snipped to drizzle.
4. Remove baked tacos from oven. Top each taco with 1/4 c shredded lettuce. Drizzle with avocado yogurt sauce.
Yields 4 servings, serving size 2 tacos
7 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.