Say "hello" to the star of your next taco Tuesday. These quick and easy chicken tacos are a prime example of vibrant and healthful Mexican cooking. Making these easy, yet delicious, tacos is a great way to practice basic grilling techniques, seasoning with Mexican spices, and preparing simple salsas. Serve these up with Pico de Gallo or Tomatillo Salsa. A side of black beans and an avocado salad would make great accompaniments to these fast and fresh chicken tacos.

Elisa Bosley
Recipe by Cooking Light September 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 3 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

    Advertisement
  • Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.

  • Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

  • Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Chef's Notes

Pair these tacos with some fancy guacamole and salsa, and we promise you won't be disappointed. Add pico de gallo, bacon, jalapeño, garlic, salt, pepper, and onions for a deliciously easy guac recipe. There's no need to leave the house and go get Mexican food. You can have your own Mexican night at home. 

Nutrition Facts

329 calories; calories from fat 34%; fat 12.5g; saturated fat 3.5g; mono fat 3.5g; poly fat 2.9g; protein 27.4g; carbohydrates 29.4g; fiber 3.9g; cholesterol 86mg; iron 1.5mg; sodium 466mg; calcium 109mg.