The citrus fruits create a tangy marinade for the chicken in these low-fat tacos. Kids will love the taste, too!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place chicken in a plastic bag set in a shallow dish. Combine orange juice, cilantro, lime zest, lime juice, jalapeño, garlic, salt and black pepper in a small bowl. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.

  • Drain chicken, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add pepper strips; cook and stir until crisp-tender; remove from pan.

  • Add chicken to pan. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. Combine the reserved marinade and cornstarch; add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return pepper strips to skillet; stir to combine.

  • Wrap tortillas in microwave-safe paper towels. Microwave on 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.

Nutrition Facts

363 calories; protein 26.2g 52% DV; carbohydrates 46.7g 15% DV; exchange other carbs 3; dietary fiber 4g 16% DV; sugars 6.6g; fat 8.9g 14% DV; saturated fat 3.1g 16% DV; cholesterol 61mg 20% DV; vitamin a iu 1398.6IU 28% DV; vitamin c 58mg 97% DV; folate 47mcg 12% DV; calcium 111.8mg 11% DV; iron 3.9mg 21% DV; magnesium 80.5mg 29% DV; potassium 588.4mg 17% DV; sodium 138.7mg 6% DV.