You may think of tacos as “fast foods,” but chicken soft tacos are a snap to prepare on a weeknight. You can customize them to your family’s tastes and let your children build their own.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Serves 4 (serving size: 2 tacos and 2 lime wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.

  • Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.

  • While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.

  • Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.

Source

Cooking Light Real Family Food

Nutrition Facts

391 calories; calories from fat 0%; fat 10.1g; saturated fat 4.3g; mono fat 2.2g; poly fat 0.8g; protein 30.1g; carbohydrates 43.8g; fiber 6.4g; cholesterol 71mg; iron 1.9mg; sodium 516mg; calcium 176mg.
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