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- 1 pound uncooked ground chicken
- 1/2 cup chopped onion
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 14 1/2ounce can diced tomatoes
- 1 potato, peeled and finely chopped
- 1/4 cup snipped pitted dried plums
- 1/4 cup chopped pimiento-stuffed green olives
- 12 6 - 7 inch corn or flour tortillas
- 4 - 6 ounces Cotija or Monterey Jack cheese, shredded
1. Preheat oven to 350 degrees F. In a large skillet, cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).
- Servings Per Recipe 4,
- cal. (kcal) 194,
- Fat, total (g) 10,
- chol. (mg) 9,
- carb. (g) 18,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 11,
- vit. A (IU) 243,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 328,
- Potassium (mg) 158,
- calcium (mg) 141,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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