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.

Makes 4 servings, 2 tacos each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

8 corn tortillas
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 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
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream for garnish

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, jalapeño 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 (without garnishes): 303 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 32 g carbohydrate; 31 g protein; 5 g fiber; 420 mg sodium; 533 mg potassium.


Nutrition bonus: Vitamin C (68% daily value); Folate (25% dv); Fiber (20% dv).


2 Carbohydrate Servings


Exchanges: 2 starch, 1 vegetable, 3 1/2 very lean meat

I made this recipe for my daughter's family and saved some for myself. I loved the combination of cumin and salsa--neither of which I am fond. I'm making it again for her this time I'm doubling the recipe.

Anonymous, Royal Oak, MI

I used some grilled chicken breast that I had and smoky chipotle salsa and it was so tasty. Some diced avocado was also a nice garnish.

Sara, Colchester, VT

My family loved this. I didn't go for the spiciness however. I omitted the jalapeno and added a few dashes of mexican chili powder. I also used mild salsa instead of hot. It was delish... and I will never use taco seasoning again!

Carrie, OH