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Nutrition Facts

  • One serving:
  • (2 tacos)
  • Calories:
  • 474
  • Fat:
  • 11 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 994 mg
  • Carbohydrate:
  • 58 g
  • Fiber:
  • 3 g
  • Protein:
  • 33 g
  • Diabetic Exch:
  • 3-1/2 very lean meat, 2 starch, 2 vegetable, 1 fat.

Lemon Chicken Tacos

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

SERVINGS

 4

CATEGORY

 Lower Fat

METHOD

 Marinate

PREP

 10 min.

COOK

 10 min.

TOTAL

 20 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® Extra Virgin 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.

Printed from tasteofhome.com Nov 19, 2008

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