Chicken Tacos with Charred Tomatoes

10 Ratings
  • 5 10
  • 4 0
  • 3 0
  • 2 0
  • 1 0

Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream.

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

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Recipe Summary test

total:
35 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

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  • Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.

  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tips

Tip: 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

Per Serving:
296 calories; protein 27.3g; carbohydrates 26.5g; dietary fiber 2.1g; sugars 4.1g; fat 9g; saturated fat 1.1g; cholesterol 62.7mg; vitamin a iu 931.8IU; vitamin c 24.6mg; folate 32.1mcg; calcium 42.6mg; iron 1.8mg; magnesium 37.4mg; potassium 468.4mg; sodium 415.3mg; thiamin 0.1mg.
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