Spicy Chicken Tacos

Oxmoor House
8 servings (serving size: 1 taco)


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1 cup packed fresh cilantro leaves
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/4 cup sliced pickled jalapeño peppers, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds chicken breast tenders (about 14 pieces)
Cooking spray
8 (8-inch) 98%-fat-free flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup (2 ounces) reduced-fat shredded extra-sharp Cheddar cheese
1/2 cup low-fat sour cream


Prep: 10 Minutes
Cook: 4 Minutes
Marinate: 8 Hours

Combine first 6 ingredients in a blender or food processor; process until blended.

Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag, and shake to coat chicken. Marinate in refrigerator 8 hours.

Prepare grill.

Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.

Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.

Created date

March 2010

Nutritional Information

Calories 232
Fat 9.3 g
Satfat 2.6 g
Protein 8.1 g
Carbohydrate 28.1 g
Cholesterol 16 mg
Iron 1.8 mg
Sodium 516 mg
Caloriesfromfat 37 %
Fiber 2.4 g
Calcium 124 mg