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Spicy Chicken Tacos

 

.
22

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

8 each corn tortillas (6-inch)
*
1 pound chicken breast halves, boneless, skinless
trimmed of fat and cut into thin strips
1 x salt
to taste
*
2 teaspoons canola oil
divided
1 large onions
sliced
1 large green bell peppers
seeded and sliced
3 large garlic cloves
minced
*
1 each jalapeño pepper
seeded and minced
*
1 tablespoon cumin
ground
½ cup hot salsa
prepared, plus more for garnish
*
¼ cup cilantro
chopped fresh
1 x scallions, spring or green onions
chopped for garnish
*
1 x tomatoes
chopped fresh for garnish
*
1 x sour cream, light
for garnish
*

Directions

Preheat oven to 300°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, jalapeño 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 23526% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 89mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 73g
Vitamin A 4% Vitamin C 60%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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