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

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

Recipe by Cooking Light March 2009


Read the full recipe after the video.

Recipe Summary

4 servings (serving size: 2 tacos)


Ingredient Checklist


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

  • 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.