Chicken and Kiwi Tacos
- Combine cumin, salt, and red pepper in a small bowl. Brush chicken breasts with oil. Rub brushed chicken breasts with cumin mixture. Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
- Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat. Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once. Remove chicken; set aside until cool enough to handle. Meanwhile, if using purchased taco shells heat shells according to the package directions.
- Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl. Sprinkle atop tacos. Makes 6 tacos.
From the Test Kitchen
Test Kitchen Tip:
To make taco shells, heat 1/2 inch of cooking oil in a large, heavy skillet. Cook six 5-inch tortillas, one at a time, in hot oil until just golden. Remove from hot oil with tongs. Fold over a paper-towel-lined rolling pin or wire tortilla rack placed over a paper-towel-lined plate. Let cool until firm.
Nutrition Facts (Chicken and Kiwi Tacos)
- Per serving:
- 170 kcal cal.,
- 7 g fat
- (3 g sat. fat,
- 30 mg chol.,
- 219 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet