Chicken Chili Verde Tacos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Shredded cabbage,
1 cup: Fresh cilantro, lightly
Packed,
1 cup: Green chili salsa,
1 lbs: Boneless skinless chicken,
Breasts,
1 tsp: Salad oil,
1: Boneless skinless chicken,
Breasts, slivered
Lengthwise,
3 Cloves: garlic, minced
1 tsp: Ground cumin,
1/2 tsp: Dried oregano,
8: Flour tortillas,
Reduced fat or regular,
Directions:
1. Combine cabbage, cilantro, and salsa in a serving dish; set aside.
2. Cut chicken crosswise into 1/2-inch wide strips. In a 10 to 12 inch
nonstick frying pan over medium-high heat, stir oil, onion, and
garlic for 2 minutes. Increase heat to high, add chicken, and stir
often until meat is no longer pink in center, 4 to 6 minutes. Add
cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3.
Wrap tortillas in a cloth towel and cook in microwave oven on full
power until hot, about 1 1/2 minutes. At the table, spoon the cabbage
and chicken mixtures into the tortillas. Per serving: 356 cal., 17%
(62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo
(4.6 g fiber); 858 mg sodium; 66 mg chol.
Recipe By : Source: Sunset Magazine Jan 97
Source from luhu.jp
2. Cut chicken crosswise into 1/2-inch wide strips. In a 10 to 12 inch
nonstick frying pan over medium-high heat, stir oil, onion, and
garlic for 2 minutes. Increase heat to high, add chicken, and stir
often until meat is no longer pink in center, 4 to 6 minutes. Add
cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3.
Wrap tortillas in a cloth towel and cook in microwave oven on full
power until hot, about 1 1/2 minutes. At the table, spoon the cabbage
and chicken mixtures into the tortillas. Per serving: 356 cal., 17%
(62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo
(4.6 g fiber); 858 mg sodium; 66 mg chol.
Recipe By : Source: Sunset Magazine Jan 97
Source from luhu.jp