Recipes, Savoury

Salsa Chicken Taco Boats

Posted on by CostPriceSupplements
Overhead shot of a blue and yellow Tasteless Protein Collagen by Feel Good Protein sample sachet on top of a baking tray lined with two rows of Salsa Chicken Taco Boats, next to two wooden boards with an assortment of bright vegetables on top.
02
Mar

These taco boats are the perfect mix of comfort and freshness, layered with gooey cheese, juicy salsa chicken, and delicious high-protein taco sauce all in one boat!  

They’re high in protein and so full of flavour you won’t even believe they’re healthy! This recipe is ideal for a quick weeknight dinner or Sunday meal prep. 

Ingredients

  • 3 scoops Tasteless Protein Collagen by Feel Good Protein 
  • 1 tbsp Seasoned Salts by Mingle (Umami Everything) 
  • 400g chicken breast, in strips 
  • 150g crushed canned tomatoes 
  • 1 cup grated light tasty shredded cheese 
  • 1 packet Soft Taco Chicken Tinga Spice Mix by Old El Paso 
  • 12 Stand ‘N Stuff Mini Soft Tortilla Boats by Old El Paso 
  • 1 tsp lemon juice 
  • 1 tbsp minced garlic 
  • 1 tsp oyster sauce 
  • 1 zucchini 
  • 1 red onion 
  • ½ capsicum 
Overhead shot of Salsa Chicken Taco Boat ingredients spread out side by side on a wooden bench resting on a white benchtop.

Method

  1. Preheat your oven to 180°C (fan‑forced). 
  2. Dice the red onion, capsicum, and zucchini, then set them aside. 
  3. In a large pan over medium heat, cook the chicken strips with the season salts and lemon juice until the chicken is lightly crispy and cooked through. 
  4. Line a baking tray with baking paper. Arrange the taco boats on the tray and divide the cooked chicken evenly among them. Set aside. 
  5. Add the minced garlic and diced vegetables to the same pan and sauté until they begin to soften. 
  6. Pour in 2/3 cup water and stir through the protein powder. Continue cooking over medium heat and stir until dissolved. 
  7. Add the taco seasoning, canned diced tomatoes, and oyster sauce. Stir well and allow the mixture to simmer until slightly reduced and thickened. 
  8. Spoon the vegetable sauce evenly over the chicken-filled taco boats. 
  9. Top each taco boat with grated cheese and place them under the grill for 6–8 minutes, or until the cheese is melted and golden. 
  10.  Serve and enjoy your Salsa Chicken Taco Boats! 

Nutrition Information

Recipe makes 6 serves. 2 boats: 
Calories 305.9 | Protein 34.9g | Carbs 21g | Fats 8.6g 

Recipe Cost

Cost per serve: $4.24 
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP) 

Watch How To Make It

Point of view shot of a black cooking pan filled with seasoned chicken breast strips piled on top of each other.
Point of view shot of a black cooking pan filled halfway with bright green and red chopped vegetables with a pile of white protein powder covering the pile.
Overhead shot of 12 taco boats lined in two rows on a baking tray, half filled with cooked seasoned chicken strips.
Overhead shot of a baking tray lined with two rows of Salsa Chicken Taco Boats covered in crispy melted cheese, next to two wooden boards with an assortment of bright vegetables on top, with a bright pink hand towel in the bottom right corner.
Point of view shot of a hand holding a blue and yellow Tasteless Protein Collagen by Feel Good Protein sample sachet in front of a blurred background featuring a baking tray lined with two rows of Salsa Chicken Taco Boats covered in crispy melted cheese, next to two wooden boards with an assortment of bright vegetables.
Point of view shot of a hand holding one Salsa Chicken Taco Boats covered in crispy melted cheese over a background with two wooden boards and an assortment of bright vegetables.