Chicken TacosEn Español (Spanish Version)
Serving Size½ of recipeCalories
15 gSaturated Fat4 gSodium
467 mgTotal Carbohydrate
30 gDietary Fiber4.5 gProtein
32 gServings2IngredientsMeasuresReduced-fat sour cream¼ cupAvocado, mashed into a paste with a fork¼Salt1/8 + 1/8 teaspoonChili powder1 teaspoonCumin1 teaspoonOnion powder½ teaspoonWhite onion, cut into ½-inch strips½Red bell pepper, cut into ½-inch strips½Boneless, skinless chicken breast halves, cut into ¾-inch chunks2Canola oil2 teaspoonsCooking sprayCorn tortillas (6-inch)4Juice of ½ limeCilantro, chopped2 tablespoonsDirectionsMix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.
3 very lean meats; 2.5 fats; 2 starches; 0.5 vegetable
Side Suggestions: Fresh Salsa
Combine 1 small diced tomato, ¼ diced avocado, ½ minced jalapeno (optional), 1 tablespoon diced red onion, 1 teaspoon fresh lime juice, 2 teaspoons chopped cilantro, and ¼ teaspoon salt in a medium bowl. Let sit for a few minutes and serve with tacos. Nutrition Info (for ½ of recipe): 59 calories; 6 g carbohydrate; 1 g protein; 4 g fat (0.5 g sat); 2 g fiber; 299 mg sodium. Exchanges: 1 vegetable; 1 fat.