Garlic-Chipolte Chicken Tacos from Cooking Light
Serve with Avocado and Orange Salad: Combine 1 tbsp. minced garlic, 1 tsp. olive oil, 1/2 tsp. black pepper, 1/4 tsp. kosher salt in a medium bowl. Peel & section 1 orange; squeeze membranes to extract juice into bowl. Stir garlic mixture with whisk. Add orange sections, 1/2 c. halved grape tomatoes, 1/4 c. thinly sliced red onion, 1 c. sliced avocado to garlic mixture; toss gently. Serves 4, 1/2c. per serving. CALORIES: 119, FAT: 8.6g SODIUM: 126mg
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- 1 tablespoon(s) chopped fresh garlic
- 1 tablespoon(s) minced chipotle chili canned in adobe sauce
- 2 tablespoon(s) canola oil divided
- 1 pound(s) chicken cutlets
- 3/4 teaspoon(s) kosher salt divided
- 3/4 teaspoon(s) black pepper divided
- cooking spray
- 2 teaspoon(s) chili powder
- 1 small red bell pepper quartered
- 1 small green bell pepper quartered
- 1 small vidalia onion cut into 1/2" rings
- 8 corn tortillas 6 " each
- 1/2 cup(s) green leaf lettuce shredded
- 1. Preheat grill to medium-high heat.
- 2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on grill rack coated with cooking spray. Grill for 3 minutes on each side or until done. Remove from grill; keep warm.
- 3. Combine remaining oil, remaining salt and pepper, and chili powder in a bowl. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray. grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.
- 4. Thinly slice chicken. Divide chicken, bell peppers, onion and lettuce among the tortillas.
- CALORIES: 312 FAT: 9.8g (sat.0.9g, mono.4.8g, poly.2.8g) PROTEIN: 29.5g
- CARB: 27.8g FIBER: 4g CHOL: 66mg IRON: 1.4mg CALC: 60mg
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Garlic-Chipolte Chicken Tacos from Cooking Light Recipe at a Glance
- COURSE: Main Dishes