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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You may think of tacos as “fast foods,” but chicken soft tacos are a snap to prepare on a weeknight. You can customize them to your family’s tastes and let your children build their own. Ingredients:
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1/2 teaspoon chipotle chile powder |
2 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 (15-ounce) can black beans, rinsed and drained |
3 tablespoons fat-free, lower-sodium chicken broth |
8 (6-inch) corn tortillas |
1/2 cup fresh salsa |
1/4 cup reduced-fat sour cream |
1 ounce shredded cheddar cheese (about 1/4 cup) |
1 ounce shredded monterey jack cheese (about 1/4 cup) |
2 cups shredded iceberg lettuce |
1 lime, cut into 8 wedges |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.
3. Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.
4. While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.
5. Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.
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