Chicken Soft Tacos

You may think of tacos as “fast foods,” but chicken soft tacos are a snap to prepare on a weeknight. You can customize them to your family’s tastes and let your children build their own.

Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 10 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 0.0%
  • Fat: 10.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.1g
  • Carbohydrate: 43.8g
  • Fiber: 6.4g
  • Cholesterol: 71mg
  • Iron: 1.9mg
  • Sodium: 516mg
  • Calcium: 176mg

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 tablespoons fat-free, lower-sodium chicken broth
  • 8 (6-inch) corn tortillas
  • 1/2 cup Fresh Salsa
  • 1/4 cup reduced-fat sour cream
  • 1 ounce shredded cheddar cheese (about 1/4 cup)
  • 1 ounce shredded Monterey Jack cheese (about 1/4 cup)
  • 2 cups shredded iceberg lettuce
  • 1 lime, cut into 8 wedges

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.
  3. 3. Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.
  4. 4. While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.
  5. 5. Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.
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