Chicken Soft Tacos with Sautéed Onions and Apples

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

In this recipe, a savory-sweet taco filling is encased in warm flour tortillas.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 454
  • Calories from fat: 25%
  • Fat: 12.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 32.9g
  • Carbohydrate: 51.5g
  • Fiber: 4.8g
  • Cholesterol: 73mg
  • Iron: 3.3mg
  • Sodium: 705mg
  • Calcium: 116mg

Ingredients

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 2 cups thinly sliced onion
  • 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
  • 2 garlic cloves, minced
  • 8 (6-inch) flour tortillas

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
  2. Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
  3. Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
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