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Chicken Tacos |
Who says Mexican food has to be fattening?!
Chicken Tacos are a great way to use up leftover, cooked chicken breast.
Ingredients:
- 1 1/2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. fresh orange juice
- 1/4 tsp. ground cumin
- 1/8 tsp. hot chili powder
- 1/8 tsp. minced garlic
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. fat free sour cream
- 2 cups (about 12 oz.) cooked, coarsely chopped chicken breast
- 8 (6-inch) corn tortillas or Garden of Eatin' Taco Shells
- 1 cup drained and rinsed canned black beans
- 1/2 cup bottled salsa
- 1 cup shredded lettuce
- 1/2 cup shredded reduced fat 4-cheese Mexican blend cheese
- 1/2 cup diced avocado
Instructions:
1. Using a whisk, mix lemon juice, orange juice, cumin, chili powder, garlic, cilantro, and sour cream in a small bowl. Toss with chicken. Set aside.
2. Heat the tortillas or Garden of Eatin' Taco Shells
3. Spoon 1/4 cup of the chicken mixture into each tortilla or taco. Top each with 2 Tbsp. drained and rinsed black beans, 1 Tbsp. salsa. 2 Tbsp. lettuce, 1 Tbsp. shredded cheese, and 1 Tbsp. diced avocado.
Makes 8 servings. Serving Size = 1 taco.
Per serving: Approximately 215 calories, 15 grams protein, 6 grams fat, 21 grams carbohydrate, 2 grams sugar, 4 grams fiber
Shortcuts to Chicken Tacos:
- Use a pre-cooked rotisserie chicken or the pre-cooked "Just Chicken" from Trader Joe's.
Alternative serving suggestions:
- Serve chicken mixture over a bed of salad greens or rolled in a lettuce leaf "wrapper."
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