Chicken and Mushroom Tacos

Chicken and Mushroom Tacos Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Add a side of fat-free refried beans topped with your favorite salsa.


4 servings (serving size: 2 tacos and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 383
Caloriesfromfat 26 %
Fat 11 g
Satfat 5.6 g
Monofat 2.8 g
Polyfat 1.3 g
Protein 29.9 g
Carbohydrate 36.3 g
Fiber 4 g
Cholesterol 73 mg
Iron 1.7 mg
Sodium 389 mg
Calcium 316 mg


Cooking spray
1 3/4 cups thinly vertically sliced onion
1 jalapeño pepper, seeded and minced
1/4 teaspoon sugar
2 cups presliced mushrooms
1 tablespoon bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast (about 8 ounces)
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup light sour cream


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.

2. Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan; sauté 1 minute. Add Madeira to pan; cover, reduce heat, and simmer 2 minutes. Uncover; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in onion mixture and chicken; cook 3 minutes or until thoroughly heated.

3. Warm tortillas according to package instructions. Spoon about 1/3 cup chicken mixture onto each tortilla. Top each tortilla with 2 tablespoons cheese; fold in half. Serve with sour cream.

David Bonom,

Cooking Light

May 2008
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