Soft Chicken Tacos

Makes 4 servings (3 tacos each)

Ben

Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.

ingredients

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)

directions

1
Prepare grill.
2
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
3
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
4
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.

notes

Calories:329 (34% from fat) Fat:12.5g (sat 3.5g,mono 3.5g,poly 2.9g) Protein:27.4g Carbohydrate:29.4g Fiber:3.9g Cholesterol:86mg Iron:1.5mg Sodium:466mg Calcium:109mg

Source: Ben