Soft Chicken Tacos

<p>Soft Chicken Tacos</p>
Dennis Gottleib

Say "hello" to the star of your next taco Tuesday. These simply prepared chicken tacos are a prime example of vibrant and healthful Mexican cooking. Making these easy, yet delicious, tacos is a great way to practice basic grilling techniques, seasoning with Mexican spices, and preparing simple salsas. Serve these up with Pico de Gallo or Tomatillo Salsa. A side of black beans and an avocado salad would make great accompaniments to these fast and fresh chicken tacos.

 

 

 

Yield:

4 servings (serving size: 3 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 34 %
Fat 12.5 g
Satfat 3.5 g
Monofat 3.5 g
Polyfat 2.9 g
Protein 27.4 g
Carbohydrate 29.4 g
Fiber 3.9 g
Cholesterol 86 mg
Iron 1.5 mg
Sodium 466 mg
Calcium 109 mg

Ingredients

1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)

Preparation

Prepare grill.

Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.

Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.