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Soft Chicken Tacos

Soft Chicken Tacos
Dennis Gottleib

4 servings (serving size: 3 tacos)

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.      


  • 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)

Nutrition 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

How to Make It

  1. Prepare grill.

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

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

  4. 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.