Soft Chicken Tacos & Bean Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I clipped this recipe from Woman's Day Magazine several years ago. Time does not include chilling time. Ingredients:
1 small red onion, halved and thinly sliced |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1 (15 ounce) can black beans, rinsed |
1 small red bell pepper, chopped |
1 (8 3/4 ounce) can corn, drained |
2 scallions, finely chopped |
1 jalapeno pepper, seeded, minced |
2 tablespoons reduced-fat red wine vinaigrette |
3/4 cup cilantro, loosely packed, chopped |
2 cups shredded cooked chicken |
2 tablespoons lime juice |
1/2 teaspoon chili powder |
1/4 teaspoon cumin |
1/4 teaspoon salt |
8 fat free tortillas, fajita-size |
shredded lettuce or salsa or avocados or low-fat sour cream or yogurt |
Directions:
1. Onions: Soak in a bowl of ice water at least 30 minutes. Drain and then pat dry with paper towels. Dry bowl and return onions and toss with lemon juice and salt. Cover and refrigerate at least 1 hour.
2. Salad: Mix ingredients in bowl. Refrigerate, covered, at least 1 hour.
3. Combine chicken, lime juice, chili powder, cumin and salt in a bowl. Warm tortillas; spoon on chicken mixture, pickled onions and toppings of choice. Roll up and eat out of hand.
4. Serve with bean salad.
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