Soft chicken tacos with mango salsa
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced plum tomato |
| 1 | cup | Diced peeled mango, (1 medium) |
| ¼ | cup | Diced red bell pepper |
| ¼ | cup | Diced red onion |
| ¼ | cup | Chopped fresh cilantro |
| 3 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Minced seeded jalapeno pepper |
| ⅛ | teaspoon | Salt |
| 1 | dash | Pepper |
| 8 | Fat-free flour tortillas, (7-inch) | |
| 3 | cups | Shredded cooked chicken breast skinned, (1-1/2 pounds) |
| ½ | teaspoon | Salt |
| ½ | cup | Low-fat sour cream |
| 2 | cups | Thinly sliced red cabbage |
Directions
Combine the first 9 ingredients in a bowl; stir well. Let stand at room temperature 30 minutes.
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.
Combine chicken and ½ teaspoon salt; toss well. Spread 1 tablespoon sour cream over each tortilla. Divide the chicken evenly among tortillas; top each with ¼ cup mango mixture and ¼ cup cabbage, and fold in half.
Yield: 8 servings.
Per serving: 165 Calories; 1g Fat (7% calories from fat); 19g Protein; 19g Carbohydrate; 42mg Cholesterol; 400mg Sodium Recipe by: Cooking Light, June 1995, page 115 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.