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Bring taco night back to the house with this healthy meal. Serve with Pico de Gallo or Tomatillo Salsa for added Mexican flavor. Forty percent of WOW’s cafeteria sales come from its healthful Mexican station, where tacos and burritos are assembled to order. Learning to prepare this recipe teaches students grilling techniques, as well as knowledge about Mexican spices and basic salsas. Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.
Yield: 4 servings (serving size: 3 tacos)
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.
329 (34% from fat)
12.5g (sat 3.5g,mono 3.5g,poly 2.9g)
Elisa Bosley, Cooking Light, SEPTEMBER 2006