Photo Credit: DisneyFamily.com
By EatingWell.com
Charring tomatoes in a cast-iron skillet yields smoky results.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 6 servings, 2 tacos each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound ripe plum tomatoes cored (about 4-5) | |
| 1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks | |
| Salt & freshly ground pepper | |
| 1 large white onion finely chopped (about 1 1/2 cups) | |
| 2 cloves cloves garlic very finely chopped | |
| 2 jalapeño peppers seeded and very finely chopped | |
| 2 tablespoons lime juice | |
| 2 tablespoons chopped fresh cilantro | |
| 4 scallions chopped | |
| 12 corn tortillas warmed | |
| 1/4 cup reduced-fat sour cream for garnish | |
| 2 limes cut into quarters | |
Recipe Directions
- Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
- Spray very hot pan with nonstick spray. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
- Reduce heat and add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
- Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 310 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 35 g | Dietary Fiber: | 6 g | Cholesterol: | 68 mg | |||
| Fat: | 7 g | Sodium: | 140 mg | Saturated Fat: | 2 g | |||
| Protein: | 28 g | Potassium: | 613 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv). | |||||||
| Exchanges: | 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat | |||||||
