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


  • 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


  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.
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