While many North Americans believe that tacos have crispy, fried shells, authentic Mexican tacos are made with tender, fresh corn tortillas. Conventional preparation is the first choice since the non-fried corn tortillas are low in fat and made with whole grains. really healthy
8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
¼ 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
½ cup prepared hot salsa, plus more for garnish
¼ cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes, and reduced-fat sour cream, for garnish
Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
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.
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, jalapeno, and cumin. Cook, stirring until peppers are bright green but still crisp, 2 to 3 minutes more.
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.
304 calories; 7.2 g total fat; 1.1 g saturated fat; 83 mg cholesterol; 396 mg sodium. 617 mg potassium; 30 g carbohydrates; 5 g fiber; 4 g sugar; 29.8 g protein; 655 IU vitamin a iu; 42 mg vitamin c; 25 mcg folate; 77 mg calcium; 2 mg iron; 76 mg magnesium; 1 g added sugar;
2 Starch, 1 Vegetable, 3 1/2 Lean Meat