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Soft Chicken Tacos

March 15, 2013  |  Share

Recipe from Cooking Light Magazine 

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken thighs $
  • Cooking spray
  • 12 (6-inch) white corn tortillas
  • 1 1/2 cups thinly sliced green cabbage $
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
  • Low-fat sour cream (optional) $

Preparation

  1. Prepare grill.
  2. Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
  3. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
  4. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Elisa Bosley, Cooking Light 
SEPTEMBER 2006


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