Charred Tomato & Chicken Tacos

Charred Tomato & Chicken Tacos

3 Reviews
From: EatingWell Magazine March/April 1996

Charring tomatoes in a cast-iron skillet yields smoky results.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound ripe plum tomatoes, cored (about 4-5)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
  • Salt & freshly ground pepper
  • 1 large white onion, finely chopped (about 1 1/2 cups)
  • 2 cloves cloves garlic, very finely chopped
  • 2 jalapeño peppers, seeded and very finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 4 scallions, chopped
  • 12 corn tortillas, warmed
  • 1/4 cup reduced-fat sour cream for garnish
  • 2 limes, cut into quarters


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  • Ready In

  1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
  2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapenos and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
  4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
  • Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 301 calories; 7 g fat(2 g sat); 6 g fiber; 33 g carbohydrates; 28 g protein; 36 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 871 IU vitamin A; 29 mg vitamin C; 95 mg calcium; 2 mg iron; 143 mg sodium; 608 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 3

August 04, 2014
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By: EatingWell User
Delicious I cooked this on an electric stove. Had to monitor the heat, I didn't just crank it up and try to cook everything. A little experience with a cast iron skillet may be needed. If it seems like it's burning turn it down, if it still seems too hot take it off and let it cool a bit. The end results were great. The whole family loved it. Served it with Spicey Spanish Rice.
July 29, 2012
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By: EatingWell User
When you use high heat with an iron skillet you get over charred results for both tomatoes and chicken. That in itself ruined the meal. Was this kitchen tested. Stove gas or Electric?
June 30, 2012
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By: EatingWell User
Sweet Surprise This was very delicious. Flavors were distinguishable and the texture was good. We added slices of avacados which gave it an extra smoothness. Pros: Great flavor combinations