We had been meaning to try these for sometime before we finally got around to them. They appealed to us because we like Mexican food so much - low-fat Mexican food is even better. Unfortunately we have difficulty finding corn tortillas at the store so we had to hold off for a bit until we did.
Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa. We served these with low-fat sour cream and some of my home made salsa - definitely low-fat there because I control everything that goes in!
It was a simple recipe and came together quite quickly. It is the perfect recipe for a hot summer's night!
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)
Prepare grill.
Yield: 4 servings (serving size: 3 tacos)
CALORIES 329 (34% from fat); FAT 12.5g (sat 3.5g,mono 3.5g,poly 2.9g); PROTEIN 27.4g; CHOLESTEROL 86mg; CALCIUM 109mg; SODIUM 466mg; FIBER 3.9g; IRON 1.5mg; CARBOHYDRATE 29.4g
Cooking Light, SEPTEMBER 2006
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
Seriously - serving size was 3 tacos? I'm going to have to make these!
Posted by: Kim | June 21, 2007 at 08:20 AM
I know - I was amazed at that muself. I only ate two and stocked up on salad. Paul had all three of his and my third as well. The leftovers were good the next day.
Posted by: Jerry | June 21, 2007 at 08:54 AM