Spicy Chicken Tacos

Spicy Chicken Tacos

8 Reviews
From: EatingWell Magazine, January/February 1997

While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains.

Ingredients 4 servings

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  • 8 corn tortillas
  • 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
  • ¼ teaspoon salt, or to taste
  • 2 teaspoons canola oil, divided
  • 1 large onion, sliced
  • 1 large green bell pepper, seeded and sliced
  • 3 large cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon ground cumin
  • ½ cup prepared hot salsa, plus more for garnish
  • ¼ cup chopped fresh cilantro
  • Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish


  • Active

  • Ready In

  1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
  2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
  3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
  4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

Nutrition information

  • Per serving: 304 calories; 7 g fat(1 g sat); 5 g fiber; 30 g carbohydrates; 30 g protein; 25 mcg folate; 83 mg cholesterol; 4 g sugars; 1 g added sugars; 655 IU vitamin A; 42 mg vitamin C; 77 mg calcium; 2 mg iron; 396 mg sodium; 617 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 3½ lean meat

Reviews 8

June 21, 2019
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By: jessica
I loved these tacos!! The only change I made was that I melted some reduced-fat mozzarella cheese onto the tortillas before topping it with everything else. That made it for me. Will definitely be making again!
August 19, 2018
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By: Mia
This was super good! I did make a few changes. Only used half an onion instead of a whole since a whole seemed like a bit too much to me. I also marinated the chicken in the salsa with some red pepper flakes and cumin as well as I wanted the chicken to be more flavorful. It turned out super well, liked by all in my house.
August 04, 2010
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By: EatingWell User
Tasty recipe and pretty easy to make. I took the advice of the above commenters and chopped everything first. I used a "medium" salsa because I didn't want too much spice, but I think I will use spicy salsa next time. There isn't that much salsa in the recipe to overwhelm the dish with heat. This was actually better the 2nd day we had it. (Seems like all the commenters are cooking for less than 4 people!)
July 27, 2010
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By: EatingWell User
This dish was SOOOOOO GOOOD my boyfriend and myself couldn't get enough. i was surprised by how well it turned out and what a hit it was. the chopping was a task but very much well worth it. i did all my choppings first so that when i started to put everything on heat it was just a simple flow. to add a little extra spice i put sliced round pieces of Jalapenos and let them cook with the onion,cumin, bell peppers, jalapeno pieces and garlic. bottom line... this was a GREAT dinner and we had plenty of left overs for a quick heat up.
May 26, 2010
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By: EatingWell User
Excellent! My wife's favorite new dish. I agree with previous commenter: it's easier if you chop everything first. Really good the second day too, though the bell peppers are less crispy. (I like the crunch.) My wife and I finish this in two meals. Also good to roll up as a burrito.
April 25, 2010
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By: EatingWell User
April 04, 2010
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By: EatingWell User
This was just OK. I found it so onion-dominant that I could still taste onion the next day! It made me wanting the traditional fried tortilla/chicken/cheese type of taco, and I'm a vegetable freak! Won't make it again.
January 02, 2010
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By: EatingWell User
This recipe was easy for me, a novice cook, despite all the chopping involved which was hard for me to manage because everything hadto be stirred as well. If I were going to make it again, I would chop everything prior to heating my pan because I didn't have time to do as fine a chop as I might otherwise like. Despite my lack of skill this came out pretty good. I used the baked taco shell recipe from this website and low fat cheese instead of scallions. This calls for additional salsa to garnish which I feel is overkill- it gets very saucy at the end. However, I have a ton of leftovers because I made this to last me 4-5 meals this week, and I think it will need more salsa the longer it rests in the fridge. I have a feeling that if I reheat it properly, this dish will taste even better as a 2nd or 3rd meal because the sauce will marinade the chicken which was slightly flavorless. Once again, next time (and there will be a next time) I will chop things like the chicken into smaller pieces which maybe will allow more flavor to soak in. Overall, this dish is about a 4.2 due to ease of preparation, total cost ($14 for everything except spices), health and taste.
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