Wednesday, April 24, 2013

Soft Chicken Tacos

Makes 4 servings    (serving size 3 tacos)

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
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)
              Cookingh spray          
                  **Low-fat sour cream (optional)**

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

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