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Title: Chicken Chili Verde Tacos
Categories: Southwest Easy Diet Healthy Chicken
Yield: 4 Servings
| 3 | c | Shredded cabbage |
| 1 | c | Fresh cilantro -- lightly |
| Packed | ||
| 1 | c | Green chili salsa |
| 1 | lb | Boneless skinless chicken |
| Breasts | ||
| 1 | ts | Salad oil |
| 1 | Boneless skinless chicken | |
| Breasts -- slivered | ||
| Lengthwise | ||
| 3 | Cloves garlic -- minced | |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 8 | Flour tortillas | |
| Reduced fat or regular |
1. Combine cabbage, cilantro, and salsa in a serving dish; set aside. 2. Cut chicken crosswise into 1/2-inch wide strips. In a 10 to 12 inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3. Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas. Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol.
Recipe By : Source: Sunset Magazine Jan '97
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