Chicken and Kiwi Tacos
Recipe from
Better Homes and Gardens
A colorful kiwifruit-and-tomato relish tops these low calorie chicken tacos.
Ingredients
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1/2 teaspoonground cuminsee savings
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1/4 teaspoonsaltsee savings
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1/8 to 1/4 teaspooncrushed red peppersee savings
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8 ouncesskinless, boneless chicken breast halvessee savings
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1 teaspooncooking oilsee savings
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6taco shellssee savings
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1 cupshredded romaine lettucesee savings
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1/2 cupshredded Monterey Jack cheese or pepper Jack cheese (2 ounces)see savings
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3kiwifruit, peeled and choppedsee savings
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1 smalltomato, choppedsee savings
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1 tablespoonlime or lemon juicesee savings
Directions
1.
Combine cumin, salt, and red pepper in a small bowl. Brush chicken breasts with oil. Rub brushed chicken breasts with cumin mixture. Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
2.
Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat. Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once. Remove chicken; set aside until cool enough to handle. Meanwhile, if using purchased taco shells heat shells according to the package directions.
3.
Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl. Sprinkle atop tacos. Makes 6 tacos.
Test Kitchen Tip
To make taco shells, heat 1/2 inch of cooking oil in a large, heavy skillet. Cook six 5-inch tortillas, one at a time, in hot oil until just golden. Remove from hot oil with tongs. Fold over a paper-towel-lined rolling pin or wire tortilla rack placed over a paper-towel-lined plate. Let cool until firm.
Nutrition information
Per serving: Calories 170, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 219 mg, Carbohydrate 13 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin C 51%, Calcium 11%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.
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