Chicken Tacos with Avocado Salsa Recipe
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/3 cup water
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 medium ripe avocado, peeled and cubed
- 1 cup fresh or frozen corn, thawed
- 1 cup cherry tomatoes, quartered
- 2 teaspoons lime juice
- 8 taco shells, warmed
- 1. Place a large nonstick 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.
- 2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
- 3. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 4 servings.
2 tacos equals 354 calories, 15 g fat (3 g saturated fat), 63 mg cholesterol, 474 mg sodium, 30 g carbohydrate, 6 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.