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Who says you have to save the party for the weekend? Gather your favourite amigos for this fantastic feast and taco your Tuesdays to the next level! 

With Slimming World, you absolutely can enjoy all the foods you love – including tasty tacos and loaded wedges – and still get a great weight loss result. Plus, sharing a Mexican-style menu at home is a fun way to socialise and slim without forking out restaurant prices.  

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Let’s taco! 

Recipes can be scaled up or down, depending on how big your party is. 

Chicken tacos  

Grab a taco and stuff it with our spicy chicken and peppers, plus salsa and salad. Or skip the shell to make this dish Free.   

serves 4 
3½ Syns per serving 
ready in 1hr 15 mins 

Budget tip: If you don’t have every spice or vegetable here, don’t worry – this dish is brilliantly versatile and will taste just as good without. You could also use a fajita spice mix instead of the separate spices (use the barcode scanner or Food Search tool to check whether your favourite is Free). 

What you need: 

3 skinless and boneless chicken breasts, thinly sliced 
finely grated zest and juice of 1 lime 
1 tbsp dried oregano 
1 tsp smoked paprika  
2 tsp ground cumin 
1 tsp cayenne pepper 
½ tsp ground cinnamon 
1 red onion, thinly sliced 
2 red peppers, deseeded and thinly sliced 
2 courgettes, cut into thin batons  
100g mushrooms, thinly sliced 
4 tbsp fat-free natural fromage frais 
4 taco shells 

For the salsa: 

2 tomatoes, finely chopped 
¼ red onion, finely chopped 
1½ tbsp finely chopped fresh coriander 
Juice of ½ lime 

For the salad: 

1 iceberg lettuce, shredded 
1 cucumber, halved and thinly sliced  
6 tbsp fat-free vinaigrette 

What you do: 

1. Preheat your oven to 200°C/fan 180°C/gas 6.  

2. Put the chicken in a wide bowl with the lime zest and juice, the oregano and the spices, then season lightly. Toss well, cover and chill for 20-30 minutes. 

3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Stir-fry the chicken for 5-6 minutes, or until golden. Add the onion, peppers, courgettes and mushrooms. Stir-fry for a further 5-6 minutes, or until the chicken is cooked through and the vegetables are tender. 

4. Put all the salsa ingredients in a small bowl and give them a good stir to combine. Then put all the salad ingredients in a bowl, toss well and season with black pepper.

5. To serve, spoon a little fromage frais and salsa into each taco, then add the chicken mixture. Serve hot, with the salad. 

Chilli-loaded wedges 

Upgrade your wedges with chilli and cheese to make tasty nacho-style spuds. 

serves 2  
6 Syns per serving   
ready in 1hr 20 mins 

Find the recipe here 

Taco-stuffed giant mushrooms 

These Tex-Mex mushrooms are seriously moreish and so simple to make. 

serves 4 
3 Syns per serving 
ready in 40 mins 

What you need: 

low-calorie cooking spray 
8 large portobello mushrooms 
1 medium onion, finely chopped 
1 red pepper, deseeded and finely chopped 
4 garlic cloves, crushed 
350g Quorn Mince 
3 tbsp fajita seasoning* 
400g passata 
200g can sweetcorn kernels in water, drained 
400g can black beans, drained and rinsed 
80g reduced-fat Cheddar, coarsely grated 
chopped fresh thyme, plus thyme sprigs, to serve 

* Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Slimming World members can use the barcode scanner or Food Search to check. You could also make your own spice mixes – find out how here.  

What you do: 

1. Preheat your oven to 200°C/fan 180°C/gas 6 and spray a large non-stick baking tray or roasting tin with low-calorie cooking spray. 

2. Cut off and set aside the mushroom stalks. Scrape out the brown gills with a teaspoon and discard them. Season the mushrooms on both sides and put them in the baking tray, smooth-side down. 

3. Chop the mushroom stalks and put them in a medium-size non-stick saucepan along with the onion, red pepper, garlic and 1 tbsp water. 

4. Cover and cook over a medium-low heat for 5 minutes or until soft. Stir in the Quorn, fajita seasoning, passata, sweetcorn and beans, then cover again and simmer for 5 minutes. Season to taste. 

5. Spoon the mixture into the mushrooms, top with the cheese and bake for 15 minutes or until the cheese has melted and the mushrooms are tender. Transfer to a serving plate, scatter over the thyme and grind over a little black pepper. Serve hot.  

Fancy a fakeaway? 

Mexican, Chinese, Indian, Italian, Thai… whatever your cuisine of choice, you’ll find lots of menu options on our member app and website. Join Slimming World today to unlock more than 1,900 delicious recipes! 

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