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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These simply prepared chicken tacos are an example of healthful Mexican cooking and are a way to teach students about grilling techniques, Mexican spices, and basic salsas. Serve with Pico de Gallo or Tomatillo Salsa. Ingredients:
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1 pound skinless, boneless chicken thighs |
cooking spray |
12 (6-inch) white corn tortillas |
1 1/2 cups thinly sliced green cabbage |
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese (such as tillamook) |
low-fat sour cream (optional) |
Directions:
1. Prepare grill.
2. Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
3. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
4. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
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