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Grilled Chicken Tacos

Grilled Chicken Tacos
Recipe Tip
Fiber Up With Beans
Black beans are loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber.
Purchasing
Read labels to find low fat tortillas. There are plenty of whole grain tortillas available, but not all of them are low in fat.
Variations
Feel free to take some liberties with this recipe. Use a grill pan to cook the chicken instead of a grill, and add other healthy toppings, such as lettuce and chopped tomatoes.

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Based on 9 ratings

Cradle great Tex-Mex flavor when you hold one of these tacos in your hand. Ole! From eatbetteramerica.
Prep Time:25 min
Start to Finish:25 min
makes:4 servings (2 tacos each)
1tablespoon canola or vegetable oil
1tablespoon lime juice
2teaspoons chili powder
1/8teaspoon salt
2boneless skinless chicken breasts
1can (15 oz) Progresso® black beans, drained, rinsed
1/3cup chunky-style salsa
2tablespoons chopped fresh cilantro
8soft corn tortillas (6 inch), warmed
1/4cup shredded reduced-fat Cheddar cheese (1 oz)
2tablespoons reduced-fat sour cream
1.Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
2.Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, or until juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; slice crosswise into strips.
3.Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until thoroughly heated. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling.
To broil chicken, set oven control to broil. Spray broiler pan rack with cooking spray. Place chicken on rack in broiler pan. Broil with tops 4- to 6-inches from heat, about 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): In step 2, cover grill; cook over medium-low heat.
Nutritional Information
1 Serving: Calories 320 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 38g (Dietary Fiber 11g, Sugars 2g); Protein 24g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 15%; Iron 20% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
4 Reviews

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yummy and easy
Chicken was super moist- we marinated it for 3 hours. So easy to make. Delicious!
Posted at 2:13 PM on August 25 2011 by tjnjah
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Grilled Chicken Tacos
This was VERY good and my family loved them. The only thing I did different, for time saving purposes, was I bought the Tyson brand already cooked chicken. I heated it a skillet with the chili rub mixture....came out great.
Posted at 10:38 AM on January 5 2010 by jenngee
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Awesome
I made this receipe for my husband and 4 year old. They both loved it. The bean salsa that you make is outstanding and I have even made it as a dip. Very simple and very delicious.
Posted at 4:12 PM on July 20 2009 by
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Millet vs. flour, etc.
I would like to see if this recipe can be made using Millet Flour Tortillas (for us wheat-sensitive folks), and either Rice Cheese, or Goat Cheese (for us lactose-intolerant folks).
Posted at 2:49 PM on May 21 2009 by Francesca-Dee
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