Chicken Tacos
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories379Total Fat15 gSaturated Fat4 gSodium467 mgTotal Carbohydrate30 gDietary Fiber4.5 gProtein32 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresReduced-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 tablespoons
  • Directions
  • Mix 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.

  • Exchanges
    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.

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