Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream.
Nutrition per serving may change if servings are adjusted.
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
2 teaspoons canola oil, divided
½ cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tip: 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.
296 calories;9 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 27 g protein; 32 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 932 IU vitamin A; 25 mg vitamin C; 43 mg calcium; 2 mg iron; 415 mg sodium; 468 mg potassium
Served with homemade flour tortillas, guacamole, and corn! This was top drawer!
Pros: Easy and fast!
Cons: Non applicable!
November 26, 2012
By: EatingWell User
Great even with Vegetarain adaptation
I made these with a veggie chicken substitute, but otherwise stayed faithful to the recipe. These were fantastic, and exactly what I had in mind. I made home made tortillas, and the recipe made six tacos. I probably could have gotten 8, but I didn't want to add the extra calories of more tortillas. We had a baby greens, jicama, and orange salad on the side and it was a perfect meal.
March 29, 2012
By: EatingWell User
Great family night dinner!
This recipe was great. Everyone loved it and raved about it. I cooked it on family game night and now everyone wants to do game night at my house. Def a great easy meal to fix! :)
Pros: food was flavorful and good for you too.
Cons: Must adjust recipe according to how many people are being fed.
January 16, 2012
Best Taco Recipe
Seriously, the best taco recipe. I use olive oil instead of canola plus I add the lime juice and a shot of don julio tequila while cooking the chicken. So tasty!
October 20, 2010
By: Dawn G
This is one of my families favorites. I've made it several times. It's always a hit.
September 19, 2010
I made this for my boyfriend and his roommate tonight- to increase portion size I used three chicken breasts and estimated the vegetables. I also used cherry tomatoes (a regular sized plastic carton) and it was fantastic. Everything was delicious, and the boys raved about it. Definitely adding this to my list of staples!
June 03, 2010
This was awesome. Next time I'll try with shrimp. I did use a pound of chicken and it made only 6 tacos