Spicy Chicken Tacos

Yield: 8 servings (serving size: 1 taco)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 9.3g
  • Saturated fat: 2.6g
  • Protein: 8.1g
  • Carbohydrate: 28.1g
  • Cholesterol: 16mg
  • Iron: 1.8mg
  • Sodium: 516mg
  • Calories from fat: 37%
  • Fiber: 2.4g
  • Calcium: 124mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Chicken Tacos Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy