Soft Chicken Tacos
Serve with Mexican Rice or Beans if desired.

Servings: 6 - 2 tacos per serving

• 1 1/4 pound boneless skinless chicken breasts, pounded to 1/2 inch thick
• 2 teaspoons olive oil
• Salt and pepper to taste
• 12 - 8 inch Mission Carb Balance whole wheat tortillas
• 1 1/2 limes
• Salsa, optional
• 3/4 cup light sour cream
• 1 small avocado (about 3/4 cup)
• 1 1/2 cups diced tomato
• 1 1/2 cups shredded lettuce

Sprinkle the chicken with salt and pepper.

Add oli to skillet or grill pan heat over high heat.

Add the chicken and pan grill about 2-4 minutes per side, until cooked
through and place on a cooking board to rest for 5 minutes.

Cut the limes in half, pierce the juice side with a fork and twist to
release the juices over the cooked chicken.

Cut the chicken into thin slices across the grain and then cut each slice
into bite-sized pieces.

Warm the flour tortillas according to package directions.

Assemble the tacos at the table with salsa (optional), light sour cream, sliced
avocado, diced tomatoes and shredded lettuce.

Per Serving (2 tacos): 343 Calories; 10g Fat (24.8% calories from fat); 3g
Saturated FAt; 31g Protein; 35g Carbohydrate; 21g Dietary Fiber; 58mg Cholesterol; 490mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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