Soft Chicken Taco
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Ingredients
- 2 chicken breasts, thawed, skin and bone removed from each piece
- 1/2 teaspoon vegetable oil
- 1 teaspoon garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 tablespoon taco seasoning or chili powder (optional)
- 1 green pepper, sliced
- 1 medium onion, sliced
- 4 soft tortillas, 6-inch size
- 1/4 head Romaine lettuce, sliced thin
- 1/4 cup tomatoes, diced
- 4 teaspoons fresh tomato salsa
- 1 tablespoon parsley or cilantro, chopped (optional)
Instructions
- In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
- If using taco seasoning or chili powder, add that too.
- Cover the bowl with plastic wrap, and place it in the refrigerator for about 30 minutes.
- While the chicken is in the refrigerator, cook the pepper and onion on a stovetop over medium heat until done (about 12 minutes).
- Cook the chicken over medium heat. Cook each side about 10 to 15 minutes.
- Place chicken on a plate. Let it cool for 5 minutes. Cut the chicken into strips.
- To make the tacos, put chicken on the tortilla first. Add peppers and onion strips next. Top with lettuce, tomato, and salsa. If using parsley or cilantro, add that too.
Nutrition
| Calories | 175 |
|---|---|
| Protein | 16 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 33 mg |
| Sodium | 450 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations