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Chicken Tacos
20 min + marinate time prep time
1 hr 30 min cook time
8servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renée Comet
How to Make Chicken Tacos
Author Robyn Webb: "I chose chicken thighs for this taco filling, as the spicy chile sauce pairs better with it than chicken breasts. Feel free to use chicken breasts if you prefer. Chicken is blander in taste than beef, and it benefits greatly from a nice soak in a lime juice-laced spice blend. You can also prepare just the chicken filling (leave out the tortillas) and serve it with a few vegetables on the side for a nice lean, but definitely tasty, meal."
This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn Webb.
20 min + marinate time prep time
1 hr 30 min cook time
8servings
1 taco
Print Recipe >
Step-By-Step Instructions:
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Make the chili sauce: Add the tomatoes, chilies, quartered onion, and 1 whole garlic clove to a blender and puree. Add the puree to a saucepan and add in the apple cider vinegar, sugar, salt, cinnamon, cloves, and ginger. Bring to a boil. Lower the heat and simmer for 1 hour until thick.
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Marinate the chicken: Put the chicken strips into a medium-sized bowl. In a small bowl, combine the chili powder, oregano, paprika, cumin, pepper, and lime juice. Add the seasoning mix to the chicken and mix well to coat the chicken. Cover and refrigerate for 1 hour.
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Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for about 6-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, plate, and set aside.
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Add the sliced onions to the pan and sauté on medium heat for about 10 minutes until soft. Add the minced garlic and sauté for 1 minute. Add the chicken back to the skillet and add 2/3 cup of chili sauce to the pan. Simmer the chicken for 10 minutes.
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While the chicken simmers, add a corn tortilla to an ungreased skillet and cook over medium high heat for 30 seconds per side. Keep warm.
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Spoon the chicken mixture into a warmed corn tortilla. Top with your choice of garnishes—lettuce, cheese, tomatoes, salsa, and yogurt or sour cream.
Nutrition facts
8 Servings
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Serving Size
1 taco
- Amount per serving Calories 270
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Total Fat
7g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 360mg
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Total Carbohydrate
33g
- Dietary Fiber 4g
- Total Sugars 13g
- Protein 18g
- Potassium 510mg
- Phosphorous 478mg
Ingredients
fresh tomatoes (cored and quartered)
3 lbs
Anaheim chilies (stemmed and seeded)
2
large onions (divided use—1 quartered, 1 thinly sliced)
2
garlic (divided use—1 whole, 2 minced)
3 cloves
Apple Cider Vinegar
1 1/4 cup
sugar
2 tbsp
Kosher Salt
1/2 tsp
ground cinnamon
1/4 tsp
ground cloves
1/4 tsp
ground ginger
1/4 tsp
chicken thighs (boneless, skinless, cut into thin strips)
1 lbs
hot or mild chili powder
1 1/2 tsp
dried oregano
1/2 tsp
paprika
1/2 tsp
ground cumin
1/4 tsp
freshly ground black pepper
1/4 tsp
Juice of 1 lime
1
olive oil
1 tbsp
small corn tortillas
8
salsa
1/2 cup
reduced-fat shredded cheddar or Mexican-style cheese
1/2 cup
shredded romaine lettuce
1 cup
medium tomatoes (diced)
3
fat-free plain yogurt or fat-free sour cream
1/2 cup
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