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Chicken Tacos

Chicken Tacos

Cooking Light JANUARY 2011

  • Yield: 4 servings


  • 1 cup chopped onion
  • 5 garlic cloves
  • 2 jalapeño peppers, trimmed
  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (6-inch) corn tortillas
  • 1 cup sliced radish
  • 1 cup chopped avocado
  • 2 tablespoons fresh lime juice
  • Garnish: cilantro leaves


Combine chopped onion, garlic cloves, and trimmed jalapeño peppers in a food processor; process until ground. Add chicken breast halves; process until finely ground. Heat a large skillet over medium-high heat. Add canola oil. Add chicken mixture; sprinkle with salt and pepper. Sauté 10 minutes, stirring to crumble. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Combine sliced radish, chopped avocado, and fresh lime juice; divide mixture evenly among tacos. Garnish with cilantro leaves.

Nutritional Information

Amount per serving
  • Calories: 386
  • Fat: 12.5g
  • Saturated fat: 1.5g
  • Sodium: 455mg

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Chicken Tacos Recipe