Grilled Chicken Tacos
Use either chicken thighs or breasts

Serves 4 (3 tacos per serving)

1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs OR breasts pounded even
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
Low-fat sour cream (optional)

Prepare grill.

Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.

Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. (You can set it on the grill above the flame for a few seconds, flip it, give it a few more seconds, and be done. Great results. Even better results if you very lightly moisten the tortilla before applying a flame.)

Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Per Serving (Using chicken breast; does not include low fat sour cream): 319 Calories; 4g Fat (12.0% calories from fat); 1g Saturated Fat; 33g Protein; 37g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 479mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Per Serving (Using chicken thighs; does not include low fat sour cream): 290 Calories; 6g Fat (18.4% calories from fat); 1g Saturated Fat; 23g Protein; 37g Carbohydrate; 5g Dietary Fiber; 70mg Cholesterol; 475mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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