Chicken chili verde tacos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Shredded cabbage |
| 1 | cup | Fresh cilantro -- lightly |
| Packed | ||
| 1 | cup | Green chili salsa |
| 1 | pounds | Boneless skinless chicken |
| Breasts | ||
| 1 | teaspoon | Salad oil |
| 1 | Boneless skinless chicken | |
| Breasts -- slivered | ||
| Lengthwise | ||
| 3 | Cloves garlic -- minced | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| 8 | Flour tortillas | |
| Reduced fat or regular | ||
Directions
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