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Lemon Chicken Tacos Recipe

Photo by: Taste of Home

These tempting tacos are low in fat but full of zippy flavor. I often modify the recipe to our tastes by adding more tomato and green onion an a bit of cheddar cheese. It's a keeper! —Lisa Giegel of Spokane, Washington

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4 Servings
Prep: 10 min. + marinating Cook: 10 min.

Ingredients

1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons Crisco® Pure Olive Oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa

Directions

Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.

Nutritional Analysis: One serving (2 tacos) equals 371 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 599 mg sodium, 44 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3-1/2 very lean meat, 2 starch, 2 vegetable, 1 fat.

Lemon Chicken Tacos published in Light & Tasty February/March 2001, p39

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