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Spicy Chicken Tacos

Prep time 10 mins
Cook time 4 mins
Marinate time 8 hrs
Yield 8 servings (serving size: 1 taco)

Ingredients

  • 1 cup packed fresh cilantro leaves
  • 1/2 cup white balsamic vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sliced pickled jalapeño peppers, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds chicken breast tenders (about 14 pieces)
  • Cooking spray
  • 8 (8-inch) 98%-fat-free flour tortillas
  • 1 cup shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup (2 ounces) reduced-fat shredded extra-sharp Cheddar cheese
  • 1/2 cup low-fat sour cream

Nutrition Information

  • calories 232
  • fat 9.3 g
  • satfat 2.6 g
  • protein 8.1 g
  • carbohydrate 28.1 g
  • cholesterol 16 mg
  • iron 1.8 mg
  • sodium 516 mg
  • caloriesfromfat 37 %
  • fiber 2.4 g
  • calcium 124 mg

How to Make It

  1. Combine first 6 ingredients in a blender or food processor; process until blended.

  2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag, and shake to coat chicken. Marinate in refrigerator 8 hours.

  3. Prepare grill.

  4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.

  5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.

Oxmoor House Healthy Eating Collection