Chicken Tacos with Avocado Salsa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
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1/3 cup water
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1 teaspoon sugar
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1 tablespoon chili powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1 medium ripe avocado, peeled and cubed
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1 cup fresh or frozen corn, thawed
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1 cup cherry tomatoes, quartered
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2 teaspoons lime juice
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8 taco shells, warmed
Directions
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1.
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
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2.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
Nutrition Facts
2 tacos: 354 calories, 15g fat (3g saturated fat), 63mg cholesterol, 474mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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