Spicy Chicken Tacos

JasiBella

Makes 4 servings, 2 tacos each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 teaspoon salt, or to taste
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish

1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

NUTRITION INFORMATION: Per serving (without garnishes): 303 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 32 g carbohydrate; 31 g protein; 5 g fiber; 420 mg sodium; 533 mg potassium.


Nutrition bonus: Vitamin C (68% daily value); Folate (25% dv); Fiber (20% dv).


2 Carbohydrate Servings


Exchanges: 2 starch, 1 vegetable, 3 1/2 very lean meat

JasiBella

Makes 4 servings, 2 tacos each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 teaspoon salt, or to taste
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 large cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish

1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

NUTRITION INFORMATION: Per serving (without garnishes): 303 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 32 g carbohydrate; 31 g protein; 5 g fiber; 420 mg sodium; 533 mg potassium.


Nutrition bonus: Vitamin C (68% daily value); Folate (25% dv); Fiber (20% dv).


2 Carbohydrate Servings


Exchanges: 2 starch, 1 vegetable, 3 1/2 very lean meat

aprilf

That sounds good. Going to have to try it. Glad I need to make a grocery list anyway, usually have everything but the tortillas.

JasiBella

:flowerforyou: