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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
  • Total Time
    Prep: 10 min. + marinating Cook: 10 min.
  • Makes
    4 servings

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 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.
Nutrition Facts
2 each: 474 calories, 11g fat (2g saturated fat), 63mg cholesterol, 994mg sodium, 58g carbohydrate (5g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
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