A colorful kiwifruit-and-tomato relish tops these low calorie chicken tacos.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

170 calories; 7 g total fat; 3 g saturated fat; 30 mg cholesterol; 219 mg sodium. 13 g carbohydrates; 2 g fiber; 13 g protein; 437 IU vitamin a; 30 mg vitamin c; 111 mg calcium; 1 mg iron;

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