Options

Format:
Include:
PRINT
See more
Dennis Gottleib Photo by: Dennis Gottleib

Soft Chicken Tacos

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.

 

 

Cooking Light SEPTEMBER 2006

  • Yield: 4 servings (serving size: 3 tacos)

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.

Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 34%
  • Fat: 12.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.9g
  • Protein: 27.4g
  • Carbohydrate: 29.4g
  • Fiber: 3.9g
  • Cholesterol: 86mg
  • Iron: 1.5mg
  • Sodium: 466mg
  • Calcium: 109mg
advertisement

Go to full version of

Soft Chicken Tacos recipe

advertisement