Chicken Tacos

Cooking Light

4 servings


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1 cup chopped onion
5 garlic cloves
2 jalapeño peppers, trimmed
1 pound skinless, boneless chicken breast halves
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (6-inch) corn tortillas
1 cup sliced radish
1 cup chopped avocado
2 tablespoons fresh lime juice
Garnish: cilantro leaves


Combine chopped onion, garlic cloves, and trimmed jalapeño peppers in a food processor; process until ground. Add chicken breast halves; process until finely ground. Heat a large skillet over medium-high heat. Add canola oil. Add chicken mixture; sprinkle with salt and pepper. Sauté 10 minutes, stirring to crumble. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Combine sliced radish, chopped avocado, and fresh lime juice; divide mixture evenly among tacos. Garnish with cilantro leaves.

Created date

December 2010

Nutritional Information

Calories 386
Fat 12.5 g
Satfat 1.5 g
Sodium 455 mg