Healthy Spicy Chicken Tacos

Gioooo · February 2012

These are really simple to make, and perfect for people who love spicy food

INGREDIENTS
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 (recipe for salsa is here too)
1/4 cup chopped fresh cilantro

(Garnish's:)
Sliced scallions,
chopped fresh tomatoes
reduced-fat sour cream
shredded cheese

PREPARATION
1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. (I personally just threw the tortillas into a pan on the oven and heated both sides until they got a little dark)
2. 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
Per serving (without garnishes) 2 tacos: 303 calories;
6 g fat ( 1 g sat , 2 g mono );
66 mg cholesterol;
32 g carbohydrates;
1 g added sugars;
31 g protein; 5 g fiber;
421 mg sodium;
533 mg potassium.

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FIRE REOASTED SALSA

2 large ripe tomatoes
1 large jalapeño pepper
2 small cloves garlic, chopped
1/2-1 teaspoon salt

PREPARATION
1. Preheat grill to high (or preheat broiler).
2. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
3. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

NUTRITION
Per 1/4-cup serving: 10 calories;
0 g fat ( 0 g sat , 0 g mono );
0 mg cholesterol;
2 g carbohydrates;
0 g added sugars;
0 g protein;
1 g fiber;
148 mg sodium;
115 mg potassium.

Pic of mine from last night :-)