Soft Chicken Tacos

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.