Chicken Tacos

Ingredients:

  • 1½ tablespoons Balsamic vinegar
  • 1 tablespoon canned chipotle peppers in adobo sauce finely chopped
  • 1½ teaspoons garlic salt
  • 2 cups chicken breast
  • 2 cups shredded cabbage or prepared coleslaw mix
  • ¾ cup red onion finely chopped
  • 8 (6-inch) corn tortillas
  • ¼ cup Anejo or Panela cheese crumbled
  • 1 avocado chopped

Directions:

  1. Wash your hands with soap and warm water.
  2. In a medium bowl, mix together balsamic vinegar, chipotle peppers, and garlic salt. Add in chicken, cabbage, and onion, mix well.
  3. To warm tortillas, heat in a hot skillet for 1 minute on each side. Or place tortillas on a large plate and top with a damp paper towel. Microwave on high for 2 minutes or until tortillas are warm.
  4. Spoon filling into warm tortillas and top with cheese and avocado.
  5. Serve immediately.

Nutrition Facts (Per Serving):

Calories, 340; Carbohydrate, 32 g; Protein, 27 g; Total Fat, 8 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 68 mg; Fiber,7 g; Total Sugars, 3 g; Sodium, 192 mg; Calcium, 187 mg; Folate, 127 mcg; Iron, 2 mg; Percent Calories from Fat, 21%.

Makes 4 servings, 2 tacos each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Chicken Tacos

Rate this Recipe
Chicken Tacos
Dinner
Lunch
3.09 Rating

Ingredients

  • 1½ tablespoons Balsamic vinegar
  • 1 tablespoon canned chipotle peppers in adobo sauce finely chopped
  • 1½ teaspoons garlic salt
  • 2 cups chicken breast
  • 2 cups shredded cabbage or prepared coleslaw mix
  • ¾ cup red onion finely chopped
  • 8 (6-inch) corn tortillas
  • ¼ cup Anejo or Panela cheese crumbled
  • 1 avocado chopped

Directions

  1. Wash your hands with soap and warm water.
  2. In a medium bowl, mix together balsamic vinegar, chipotle peppers, and garlic salt. Add in chicken, cabbage, and onion, mix well.
  3. To warm tortillas, heat in a hot skillet for 1 minute on each side. Or place tortillas on a large plate and top with a damp paper towel. Microwave on high for 2 minutes or until tortillas are warm.
  4. Spoon filling into warm tortillas and top with cheese and avocado.
  5. Serve immediately.

Nutrition Facts (Per Serving)

Calories, 340; Carbohydrate, 32 g; Protein, 27 g; Total Fat, 8 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 68 mg; Fiber,7 g; Total Sugars, 3 g; Sodium, 192 mg; Calcium, 187 mg; Folate, 127 mcg; Iron, 2 mg; Percent Calories from Fat, 21%.

Makes 4 servings, 2 tacos each

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