Chicken chili verde tacos

Yield: 4 servings

Measure Ingredient
3 cups Shredded cabbage
1 cup Fresh cilantro -- lightly
1 cup Green chili salsa
1 pounds Boneless skinless chicken
1 teaspoon Salad oil
1 Boneless skinless chicken
Breasts -- slivered
3 Cloves garlic -- minced
1 teaspoon Ground cumin
½ teaspoon Dried oregano
8 Flour tortillas
Reduced fat or regular

1. Combine cabbage, cilantro, and salsa in a serving dish; set aside.

2. Cut chicken crosswise into ½-inch wide strips. In a 10 to 12 inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3.

Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1½ minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas. Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (½ g sat.); 30 g carbo (4⅗ g fiber); 858 mg sodium; 66 mg chol.

Recipe By : Source: Sunset Magazine Jan '97

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