Spicy Chicken Tacos

From EatingWell: January/February 1997, The EatingWell Diet (2007), The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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...

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6 Reviews for Spicy Chicken Tacos

01/02/2010

Anonymous

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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