Spicy Chicken Tacos

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

Spicy Chicken Tacos
Spicy Chicken Tacos


Ingredient Checklist
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


Step 1
Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.

Step 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.

Step 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, jalapeno, and cumin. Cook, stirring until peppers are bright green but still crisp, 2 to 3 minutes more.

Step 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.


Per Serving:
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

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