Tex-Mex Chicken Tacos
Recipe from
Diabetic Living
The citrus fruits create a tangy marinade for the chicken in these low-fat tacos. Kids will love the taste and ease of eating.
Ingredients
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12 ouncesskinless, boneless chicken breast halves, cut into bite-size stripssee savings
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1/2 cuporange juicesee savings
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1/4 cupsnipped fresh cilantrosee savings
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1 teaspoonfinely shredded lime peelsee savings
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2 tablespoonslime juicesee savings
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1fresh jalapeno pepper, seeded and finely choppedsee savings
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3 clovesgarlic, mincedsee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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2 teaspoonscooking oilsee savings
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1 mediumred sweet pepper, cut into thin stripssee savings
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1 cupfrozen whole kernel cornsee savings
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1-1/2 teaspoonscornstarchsee savings
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8 6-inchcorn tortillassee savings
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1/2 cuplight dairy sour creamsee savings
Directions
1.
Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno pepper, garlic, salt, and black pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
2.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips.
3.
Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. Combine the marinade and cornstarch; add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine.
4.
Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 45 to 60 seconds or until warm. Divide the chicken mixture among tortillas and top with sour cream. Fold the tortillas over chicken mixture. Makes 4 servings.
Nutrition information
Per serving: Calories 362, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 61 mg, Sodium 138 mg, Carbohydrate 47 g, Total Sugar 6 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 123%, Calcium 11%, Iron 22%. Exchanges: Vegetable .5, Fruit .5, Starch 2.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet.
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