Ferber's Chicken Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lbs, Chicken BreastWaterTaco seasoning:1 tbsp, chili powder1/4 tsp, garlic powder1/4 tsp, onion powder1/4 tsp, crushed red pepper1/4 tsp, dried oregano1/2 tsp, paprika1 1/2 tsp, ground cumin1 tsp, sea salt1 tsp, black pepper1 1/2 cup, waterTopping:2 cups, Romaine lettuce2 cups, Vine Ripe Tomatos1/2 cup, Onion3 cups, low fat chedder cheese1 cup, sour cream (low fat)Shells:Mi Casa
Recipe makes 8 servings (4oz chicken per serving)
Boil the chicken breasts in a pot filled with water over a medium high heat for approximately 45 minutes. Remove the chicken from the pot of water. Set the chicken aside on a plate to cool.
Next, measure out the taco seasoning and set aside in a prep bowl.
To make the taco seasoning mix chili powder, garlic powder, onion powder, red pepper, oregano, paprika, cumin, salt, black pepper together.
After you have the taco seasoning made, you can now start the rest of your prep work. Basically, shred your lettuce, chop your tomatoes and cut your onion.
Hopefully by this time, the chicken has cooled enough to shred. Shred the chicken into small pieces with your hands. I like to get the chicken to a stringy consistency.
Heat a skillet large enough to hold the chicken to a medium high heat. Add a little water to coat the bottom of the pan. Add the chicken, taco seasoning and water to the pan. Stir together until mixed thoroughly. Reduce the temperature to a simmer, cover and cook for about 10 minutes.
Measure out 4oz of cooked chicken and stuff your shells as liked with your topping ingredients.
I use Mi Casa White Corn Tortilla shells to stuff. The reason I like the Mi Casa tortilla shells because they are 80 calories a serving which contains 2 tortillas.
I did not include the shells as part of the ingredients for this recipe so select what you like.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user ASMECH.
Boil the chicken breasts in a pot filled with water over a medium high heat for approximately 45 minutes. Remove the chicken from the pot of water. Set the chicken aside on a plate to cool.
Next, measure out the taco seasoning and set aside in a prep bowl.
To make the taco seasoning mix chili powder, garlic powder, onion powder, red pepper, oregano, paprika, cumin, salt, black pepper together.
After you have the taco seasoning made, you can now start the rest of your prep work. Basically, shred your lettuce, chop your tomatoes and cut your onion.
Hopefully by this time, the chicken has cooled enough to shred. Shred the chicken into small pieces with your hands. I like to get the chicken to a stringy consistency.
Heat a skillet large enough to hold the chicken to a medium high heat. Add a little water to coat the bottom of the pan. Add the chicken, taco seasoning and water to the pan. Stir together until mixed thoroughly. Reduce the temperature to a simmer, cover and cook for about 10 minutes.
Measure out 4oz of cooked chicken and stuff your shells as liked with your topping ingredients.
I use Mi Casa White Corn Tortilla shells to stuff. The reason I like the Mi Casa tortilla shells because they are 80 calories a serving which contains 2 tortillas.
I did not include the shells as part of the ingredients for this recipe so select what you like.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user ASMECH.
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 7.4 g
- Cholesterol: 36.1 mg
- Sodium: 595.6 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.4 g
- Protein: 18.3 g
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