Chicken Tacos
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 408.0
- Total Fat: 13.2 g
- Cholesterol: 94.2 mg
- Sodium: 332.3 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 11.5 g
- Protein: 31.4 g
View full nutritional breakdown of Chicken Tacos calories by ingredient
Number of Servings: 4
Ingredients
-
Chicken Thigh, 1 lb, boneless - skinless
Red Ripe Tomatoes, 3 large whole (3" dia) chopped
Onions, raw, 1 large, chopped
Black Beans, 1 cup
Corn, 1 cup
1 Chipotle Pepper in 1 Tbsp Adobo Sauce
Taco Seasoning Mix, 4 tsp
Garnish:
Avocado, diced
Corn Tortillas
Sour Cream, or Coconut Sour Cream made from the coconut fat from a can of coconut milk and a drop of coconut vinegar.
Directions
Combine chicken, tomatoes, onion, chipotle pepper w/sauce and taco seasoning into crockpot, cover and let cook for four hours.
Remove cover, add black beans, and corn; continue to cook to thicken up sauce and heat beans and corn through.
Heat oven to 300, wrap Tortillas in foil, place in oven and heat till warmed through. Shut off oven, wrap foil packet in a clean towel, return to oven to keep warm.
Dice Avocado and lightly toss of lime juice to keep from browning and season lightly.
Serve with warm corn tortillas, diced avocado, and sour cream of choice if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Remove cover, add black beans, and corn; continue to cook to thicken up sauce and heat beans and corn through.
Heat oven to 300, wrap Tortillas in foil, place in oven and heat till warmed through. Shut off oven, wrap foil packet in a clean towel, return to oven to keep warm.
Dice Avocado and lightly toss of lime juice to keep from browning and season lightly.
Serve with warm corn tortillas, diced avocado, and sour cream of choice if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.