Tex Mex Chicken Tacos
Look for smoky chipotle chili powder in the spice aisle with other spice blends. To warm the tortillas, heat them in the microwave for about 15 seconds or lightly toast them in a skillet.
SLAW
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
2 cups shredded green cabbage
2 small oranges or 1 medium grapefruit
1 medium avocado, coarsely chopped
2 green onions, sliced
2 tablespoons finely chopped fresh cilantro leaves
CHICKEN
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, sliced
1 teaspoon chipotle chili powder
3/4 teaspoon garlic salt
1/2 ground cumin
2 tablespoons olive oil
8 (6-inch) corn or flour tortillas, warmed
Mix the lime juice, honey, and 1 tablespoon oil in a medium bowl; add remaining slaw ingredients and toss until well mixed. Set aside.
Season chicken with chili powder, salt, and cumin. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken about 6 minutes or until no longer pink.
Serve chicken and slaw in tortillas.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories415
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Calories from Fat37%
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Total Fat18g
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Saturated Fat3g
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Total Carbohydrate38g
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Protein32g
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Sugars11g
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Cholesterol70mg
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Dietary Fiber7g
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Sodium280mg
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- DAILY VALUE
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Vitamin A11%
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Vitamin C76%
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Calcium10%
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Iron12%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat1.5
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Fruit0.5
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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