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Chicken Tacos

Photo: Romulo Yanes 

Hands-on time 42 mins
Total time 1 hr, 12 mins

Serves: 4

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.


  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • Salt
  • 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

Nutrition 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

How to Make It

  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.