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Wednesday, June 15, 2016

Weeknight Chili Chicken Tacos

Need to eat fast? These tacos come together in no time and use ingredients that you probably already have in your fridge. Heating the tortillas gently in a dry skillet makes them easier to fold, yielding a neater finished taco. Serve with lime wedges and a tossed salad.

By The Canadian Living Test Kitchen
Source: Canadian Living
Prep time 15 minutes
Total time 15 minutes
Portion size 4


2 tsp (10 mL) olive oil
1 lb (454 g) boneless skinless chicken breasts, cut in 1/2-inch (1 cm) cubes
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1 small onion, sliced
1 sweet red pepper or sweet orange pepper, sliced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tomato, diced
8 corn tortillas or flour tortillas, warmed
1/4 cup (60 mL) salsa
1/4 cup (60 mL) sour cream
4 fresh cilantro sprigs, chopped


In skillet, heat oil over medium-high heat; sauté chicken, chili powder and cumin until chicken is browned, about 3 minutes.

Add onion, red pepper, salt and pepper; sauté until red pepper is are tender-crisp and chicken is no longer pink inside, about 3 minutes. Stir in tomato.

Divide chicken mixture among tortillas; top with salsa, sour cream and cilantro. Fold uncovered half of each tortilla over filling.

Nutritional Information Per serving: about
cal 285 pro 30g total fat 8g sat. fat 2g 
carb 25g dietary fibre 4g sugar 4g chol 71mg 
sodium 344mg potassium 656mg  
% RDI:
calcium 7 iron 13 vit A 17 vit C 93 
folate 9

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