• Chicken Tacos

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 379
    Total Fat 15 g
    Saturated Fat 4 g
    Sodium 467 mg
    Total Carbohydrate 30 g
    Dietary Fiber 4.5 g
    Protein 32 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Reduced-fat sour cream ¼ cup
    Avocado, mashed into a paste with a fork ¼
    Salt 1/8 + 1/8 teaspoon
    Chili powder 1 teaspoon
    Cumin 1 teaspoon
    Onion powder ½ teaspoon
    White onion, cut into ½-inch strips ½
    Red bell pepper, cut into ½-inch strips ½
    Boneless, skinless chicken breast halves, cut into ¾-inch chunks 2
    Canola oil 2 teaspoons
    Cooking spray
    Corn tortillas (6-inch) 4
    Juice of ½ lime
    Cilantro, chopped 2 tablespoons
    1. Mix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.
    2. Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.
    3. In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.
    4. 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.
    5. Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
    6. Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.

    Exchanges3 very lean meats; 2.5 fats; 2 starches; 0.5 vegetable

    Side Suggestions: Fresh SalsaCombine 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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