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This healthy chicken taco recipe gets nice heat from jalapeño and hot salsa. If you prefer a milder take, omit the jalapeño and use a mild salsa.

Source: EatingWell Magazine, January/February 1997




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.

  • 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.

  • Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until starting to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until the peppers are bright green but still crisp, 2 to 3 minutes more.

  • Stir in salsa and the reserved chicken. Cook, stirring, until the chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into the warmed tortillas. Garnish with scallions, tomatoes and sour cream, if desired.

Nutrition Facts

304 calories; protein 29.8g; carbohydrates 30g; dietary fiber 5g; sugars 4g; fat 7.2g; saturated fat 1.1g; cholesterol 82.8mg; vitamin a iu 655IU; vitamin c 42.2mg; folate 25.5mcg; calcium 77.4mg; iron 1.8mg; magnesium 75.5mg; potassium 617.5mg; sodium 395.5mg; thiamin 0.2mg; added sugar 1g.

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