Chicken Tacos

Chicken Tacos Recipe

Photo: Romulo Yanes 

While the cooktime on these low-calorie tacos might seem a bit enduring, they are definitely well worth it. Fill tortillas with vibrantly spiced chicken, cabbage, pea guacamole, pickled onions, and any of your other favorite taco toppings.

Serves: 4


+ Add To Shopping List
1/4 cup red wine vinegar
1 teaspoon honey
1/2 small red onion, sliced
1 cup frozen peas, thawed
1/2 avocado, pitted, peeled and chopped
2 tablespoons chopped cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
2 teaspoons chopped seeded jalapeno
1 small clove garlic, chopped
1 1/2 teaspoons cumin
2 tablespoons olive oil
1 tablespoon chili powder
12 ounces boneless, skinless chicken thighs
8 6-inch corn tortillas, warmed
2 cups sliced napa cabbage
Sour cream, hot sauce, sliced radishes and additional toppings, optional


Hands-on: 42 Minutes
Total: 1 Hour, 12 Minutes

1. Combine vinegar, honey and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.

2. Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.

3. Mix 1 Tbsp. oil, chili powder, remaining 1 tsp. cumin and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooked through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.

4. Fill tortillas with cabbage, pea guacamole, chicken, pickled onions and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.

Created date

March 2016

Nutritional Information

Calories 377
Fat 16 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 38 g
Fiber 8 g
Cholesterol 118 mg
Iron 3 mg
Sodium 596 mg
Calcium 146 mg