Healthy Chicken Tacos Recipe
Say "hello" to the star of your next taco Tuesday. These quick and easy chicken tacos are a prime example of vibrant and healthful Mexican cooking.
Making these easy, yet delicious, tacos is a great way to practice basic grilling techniques, seasoning with Mexican spices, and preparing simple salsas.
Serve these up with Pico de Gallo or Tomatillo Salsa. A side of black beans and an avocado salad would make great accompaniments to these fast and fresh chicken tacos.
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
Cooking spray12 (6-inch) white corn tortillas
1 ½ cups thinly sliced green cabbage
¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
Per Serving: 329 calories; calories from fat 34%; fat 12.5g; saturated fat 3.5g; mono fat 3.5g; poly fat 2.9g; protein 27.4g; carbohydrates 29.4g;
fiber 3.9g; cholesterol 86mg; iron 1.5mg; sodium 466mg; calcium 109mg.
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