Healthy Chicken Tacos

Am I the only one who feels like May has been flying by?

I guess time flies when you’re having fun and man oh man have we been doing just that!

Updates to come at the end of the month for Friday favorites or if ya want more of a personal behind the scenes look at things, be sure to subscribe for my weekly love bombs ;)


In all the hustle and bustle, Mothers day celebrations, events, performances,  mini getaways and such, I completely missed Cinco de Mayo!

So I’m making up for it with this supppah delicious taco recipe -- because I know you love your Taco tuesday!!

For real though, Mexican food has become a staple in our house because it’s just so goddamn easy, delicious and HEALTHY (if you make it that way) -- but I feel like I missed out on it growing up because we just never ate Mexican food! Being from Canada, it’s much less common than here in Amurrica.

In my almost 8 years of officially living in the US of A, I’ve found my true love in guac and chips and tacos -- but I’ll be honest? Guacamole and chips and salsa are one of the foods I used to binge on for hours on end. So I have to be super mindful when I do eat mexican food, and this recipe is one of my go-tos to be able to incorporate all of the things I LOVE, without the binge monster coming out to play. ‘Cause goodness knows I’ve worked my ass off and come so far and while I’m FAR from perfect, I’m never going back to that place.

So, without further ado, I give you...



Serves 2, Prep and Cook time: 30 minutes



2 chicken breasts, cubed

4 corn tortillas

½ sweet onion, thinly sliced

1/2 red pepper, thinly sliced

2 tbsp, cumin (or to taste -- I like a lot!)

1 tbsp, olive oil

1 tsp, cayenne

Sea Salt and pepper to taste

Avocado corn salsa:

½ tbsp olive oil

½ lime, juiced

1 ear of cooked corn

½ large avocado, sliced

¼ red onion, chopped

Salt and pepper to taste



  1. Place cubed chicken in medium mixing bowl. Add in 3 tbsp olive oil, cayenne, cumin, salt and pepper and mix everything well.

  2. While that sits, pour 1 tbsp of olive oil onto a pan and sautee the sweet onion and red pepper for 5-7 mins on medium high heat.

  3. Add in chicken when ready and let cook for approximately 10 mins, or until chicken is cooked through.

  4. While the chicken cooks, in a small bowl, combine the avocado, corn and red onion.

  5. Toss with lime juice, olive oil and salt and pepper.

  6. In a separate pan, on medium low heat, warm up your corn tortillas, flipping every 2 minutes or so.

  7. Once everything is done, load up your chicken mixture into a tortilla and top with avocado corn salsa and EAT UP!!


Do you celebrate Taco Tuesday every week?

Shrimp Tacos

If you've been following my blog, you know that things have been a little stressful in the Loy household as of late. Hooray for water damage! (...Said nobody ever) So when I knew that my husband and I both had the night off, I decided to put my worries about all this into something productive -- cooking! I love coming up with new & healthy recipes and trying them on my husband. He is the most honest person I've ever known so I always know that when he says it's good, he means it! And this one got 5 gold stars. He even asked when we could have it again. If that's not a win, I don't know what is!

The best part? This took me a total of 30 minutes, prep and cook time together! Delicious, quick and fun to eat -- that can't be beat. (See what I did there? I'm a rhyming queen, guys.)


Makes 2 Servings (4 tacos total)


- 10 Raw Shrimp

- 4 Corn Tortilla Shells

- 1/4 Small Spanish or White Onion, chopped

- 1/2 Avocado, sliced

- Sprinkle of Chopped Purple Cabbage

- 1/2 Lemon

- 1 Tbsp Olive Oil

- 1 Tsp Cumin

- 1/2 Tsp Garlic Powder

- Ground Pepper

- Sea Salt


Peel & devein raw shrimp. Rinse under cold water.

Combine oil, spices, and lemon juice from lemon in bowl and combine with shrimp. Make sure shrimp is coated with the spice mix.

Sautee onion in a little olive oil on medium-high heat. In separate pan on medium heat, place tortilla shell down for one minute and then flip. Repeat for all four tortilla shells. This heats them up nicely for you!

Once onions are translucent, add shrimp to pan. Cook about 2 minutes per side.

Add your shrimp and onion mix onto your taco shell, topping with avocado & purple cabbage for some extra crunch and voila, your taco is ready to be devoured!