Chicken Tacos
Spice up taco night with some zesty cabbage and cilantro.
Makes
Serving size
Ingredients
6 (6 inches) corn tortillas
½ teaspoon (½ clove) of garlic, minced
¾ pound boneless, skinless chicken thighs, diced into 1-inch chunks
1 teaspoon Mrs. Dash® taco seasoning
1 tablespoon olive oil
Cilantro lime sour cream sauce (see ingredients below)
½ cup lettuce, shredded
½ cup cabbage, shredded
¼ cup onion, chopped
½ cup tomato, chopped
¼ cup radish, sliced thin
2 tablespoons cilantro, chopped
1 medium lime cut into wedges
Cilantro lime sour cream sauce:
1 small lime, juiced
½ clove of garlic, minced
3 teaspoons cilantro, chopped
4 ounces of sour cream
Instructions
- Preheat oven to 300°F.
- Wrap tortillas in foil and heat in oven for 10 minutes (or cook on a griddle over medium heat for 30 seconds per side).
- Combine garlic, chicken and taco seasoning in a bowl.
- Heat pan over medium-high heat then add oil. When oil is heated, add, and cook chicken to 165°F, 4 to 5 minutes. Set aside.
- To make the cilantro lime sour cream sauce, mix all ingredients together. Set aside.
- Divide chicken and vegetables between six tacos.
- Place 1 tablespoon of sauce on top of each taco.
- Sprinkle each with cilantro and serve with a lime wedge.
Cooking Tip
Watching your carbs? Swap with low-carb tortillas for your taco shells.
Recipe contributed by Satellite Healthcare
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