Taco Bell Chicken Soft Taco Low-Fat copycat recipe by Todd Wilbur
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Taco Bell Chicken Soft Taco Low-Fat

Score: 5.00. Votes: 1
In stock (1 item available)
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Taco Bell had very little luck with light menu items over the years. In 1983 the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items. Those items were also quickly nixed from the menu boards due to poor sales.

When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show you how to do just that: knock the fat way down—from ten grams to just two grams—without compromising flavor. Check it out.

Nutrition Facts
Serving size–1 taco
Total servings–6
Calories per serving–172 (Original–213)
Fat per serving–2g (Original–10g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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  • 1/2 cup water
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chili powder
  • 2 skinless chicken breast fillets
  • 6 6-inch fat-free flour tortillas
  • 3/4 cups shredded iceberg lettuce
  • 1/2 cup fat-free shredded Cheddar cheese
  • 1 medium tomato, diced
  • Do This
    • Restaurant/Brand
      Taco Bell
    • Instructions

      1. In a small bowl combine water, soy sauce, salt, brown sugar, onion powder, liquid smoke, black pepper, and chili powder. Pour the mixture over the chicken breasts and marinate overnight. You can marinate for less time if you wish, but overnight is best.

      2. Cook chicken on barbecue or indoor grill over medium/high heat for 5 to 6 minutes per side or until done. Slice chicken into bite-size chunks.

      3. Heat the tortillas in a steamer, or wrap them in a moist towel and heat for about 30 seconds in the microwave.

      4. Spread about ¼ cup of chicken down the middle of one of the flour tortillas.

      5. Sprinkle about 2 tablespoon of lettuce over the chicken.

      6. Sprinkle a heaping tablespoon of cheese over the lettuce.

      7. Finish the taco by stacking a heaping tablespoon of diced tomato on the cheese, then fold up the edges of the taco, and serve immediately. Repeat with the remaining ingredients.

      Makes 6 tacos.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Jan 28, 2015, 22:00

Thank you so much! Same wonderful, light flavor. Spot on!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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