Charred Tomato & Chicken Tacos

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Charring tomatoes in a cast-iron skillet yields smoky results.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996

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Recipe Summary

total:
35 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Diabetic Appropriate
Gluten-Free
Low Sodium
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.

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  • Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.

  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapenos and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.

  • Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Tips

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.

Nutrition Facts

Serving Size: 2 tacos
Per Serving:
301 calories; protein 28.1g 56% DV; carbohydrates 32.7g 11% DV; exchange other carbs 2; dietary fiber 5.7g 23% DV; sugars 5g; fat 7.1g 11% DV; saturated fat 2g 10% DV; cholesterol 68.2mg 23% DV; vitamin a iu 871.1IU 17% DV; vitamin c 29.2mg 49% DV; folate 35.7mcg 9% DV; calcium 95.5mg 10% DV; iron 2mg 11% DV; magnesium 74.7mg 27% DV; potassium 607.5mg 17% DV; sodium 142.9mg 6% DV; thiamin 0.2mg 17% DV.
Exchanges:

1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 1 stars
07/30/2012
When you use high heat with an iron skillet you get over charred results for both tomatoes and chicken. That in itself ruined the meal. Was this kitchen tested. Stove gas or Electric? Read More
EatingWell User
Rating: 4 stars
08/04/2014
Delicious I cooked this on an electric stove. Had to monitor the heat I didn't just crank it up and try to cook everything. A little experience with a cast iron skillet may be needed. If it seems like it's burning turn it down if it still seems too hot take it off and let it cool a bit. The end results were great. The whole family loved it. Served it with Spicey Spanish Rice. Read More
EatingWell User
Rating: 3 stars
06/30/2012
Sweet Surprise This was very delicious. Flavors were distinguishable and the texture was good. We added slices of avacados which gave it an extra smoothness. Pros: Great flavor combinations Read More
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michaelblumberg1980@yahoo.com
Rating: 5 stars
06/29/2019
This is one of my family's favorites. Have made it lots of times and haven't needed to modify anything. Love the surprising flavor that charring the tomatoes brings. Easy to make as well. Read More
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