Soft Chicken Tacos

Dennis Gottleib
These simply prepared chicken tacos are an example of healthful Mexican cooking and are a way to teach students about grilling techniques, Mexican spices, and basic salsas. Serve with Pico de Gallo or Tomatillo Salsa.

 

 

Yield:

4 servings (serving size: 3 tacos)

Recipe from

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.

Note:

Elisa Bosley,

September 2006