Tex Mex Chicken Tacos
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 307.5
- Total Fat: 8.6 g
- Cholesterol: 61.1 mg
- Sodium: 187.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 4.2 g
- Protein: 24.7 g
View full nutritional breakdown of Tex Mex Chicken Tacos calories by ingredient
Introduction
These are really fun and really tasty tacos. Plus their low sodium. You can add other ingredients to them but obviously the nutritional info will be different. These are really fun and really tasty tacos. Plus their low sodium. You can add other ingredients to them but obviously the nutritional info will be different.Number of Servings: 4
Ingredients
-
12 oz. boneless skinless chicken breast Cut into bite size pieces
1/2 C orange juice
1/4 cup snipped fresh Cilantro
1 tsp finely chopped lime peel.
1 fresh jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper, black
2 tsp olive oil
1 medium sweet red pepper cut into strips (1/2 cup)
1 cup frozen whole kernel corn
1-1/2 tsp cornstarch
8-6" corn tortillas
1/2 cup light sour cream
Directions
Place chicken in plastic bag, combine next 8 ingredients and marinate in refrigerator for 1 to 2 hours flip bag occasionally.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper and cook till tender crisp. remove strips.
Add chicken to skillet. Cook 3-4 minutes until chicken is tender and no longer pink. Stir in corn, heat thru. Combine the marinade and the cornstarch; add to chicken mixture. Cook and stir until bubbly. Cook and stir for 2 minutes more. Return sweet peppers to mixture, stir to combine.
Take tortillas and wrap in paper towel, microwave on High for 45 to 60 seconds or until warm. Do not over cook or tortillas will become tough.
Divide chicken mixture with tortillas and top with sour cream. Enjoy. (Can also add Onions to the sweet pepper mixture, and top with shredded lettuce)
Number of Servings: 4
Recipe submitted by SparkPeople user TUNDERKIRCHER.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper and cook till tender crisp. remove strips.
Add chicken to skillet. Cook 3-4 minutes until chicken is tender and no longer pink. Stir in corn, heat thru. Combine the marinade and the cornstarch; add to chicken mixture. Cook and stir until bubbly. Cook and stir for 2 minutes more. Return sweet peppers to mixture, stir to combine.
Take tortillas and wrap in paper towel, microwave on High for 45 to 60 seconds or until warm. Do not over cook or tortillas will become tough.
Divide chicken mixture with tortillas and top with sour cream. Enjoy. (Can also add Onions to the sweet pepper mixture, and top with shredded lettuce)
Number of Servings: 4
Recipe submitted by SparkPeople user TUNDERKIRCHER.
