Chicken-Vegetable Tacos

Chicken-Vegetable Tacos Enlarge Image
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2 users rated this recipe an average rating of 3.0
Yields:
12 tacos
Start to Finish:
45 mins
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Chicken-Vegetable Tacos

Ingredients
1
pound skinless, boneless chicken breasts, cut into bite-size strips
1
cup bottled green salsa
4
ounces fingerling potatoes
2
ears sweet corn, uncooked
12
8 inches whole wheat tortillas, heated
2
tomatoes, seeded and chopped
1/2
cup coarsely chopped Italian (flat-leaf) parsley
2
red, yellow, and/or green sweet peppers, coarsely chopped
2
small zucchini, cut in thin wedges

Directions

  1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.
  2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.
  3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.

Nutrition Facts

(Chicken-Vegetable Tacos)
    Per serving:
  • 311 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 67 mg chol.,
  • 925 mg sodium,
  • 24 g carb.,
  • 12 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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