Rating: 4.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 14

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal.

David Bonom
Recipe by Cooking Light March 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine first 8 ingredients.

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  • To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

  • Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

  • Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Chef's Notes

Try this with a side of chipotle refritos.

Nutrition Facts

320 calories; fat 6.4g; saturated fat 1.1g; mono fat 3.2g; poly fat 1.3g; protein 30.4g; carbohydrates 36.1g; fiber 5.8g; cholesterol 66mg; iron 2.2mg; sodium 471mg; calcium 129mg.
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