Chicken Tacos

Servings: 4

 

½ cup reduced-fat sour cream

½ avocado, mashed into a paste with a fork

¼ + ¼ teaspoon salt

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1 white onion, cut into ½-inch strips

1 red bell pepper, cut into ½-inch strips

4 boneless, skinless chicken breast halves, cut into ¾-inch chunks

4 teaspoons canola oil

Cooking spray

8 (6-inch) corn tortillas

Juice of 1 lime

¼ cup cilantro, chopped

 

1. In a medium bowl, mix together sour cream, avocado paste, and ¼ teaspoon salt. Set aside.
2. Combine chili powder, cumin, onion powder, and ¼ teaspoon salt in a large bowl. Add onion, bell pepper, and chicken. Toss well to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.
4. Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
5. Arrange chicken mixture on tortillas and top with avocado cream sauce.

 

Nutrition Information

(For ¼ of recipe) 380 calories; 30 g carbohydrate; 32 g protein; 15 g fat (4 g sat); 4.5 g fiber; 465 mg sodium. Exchanges: 3 very lean meats; 2.5 fats; 2 starches; 0.5 vegetable.

 

Side suggestions Fresh Salsa.