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

Source: Better Homes and Gardens


Recipe Summary

25 mins
6 mins
31 mins
6 tacos


Ingredient Checklist


Instructions Checklist
  • 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.

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; fat 7g; cholesterol 30mg; saturated fat 3g; carbohydrates 13g; insoluble fiber 2g; protein 13g; vitamin a 437.3IU; vitamin c 30.1mg; sodium 219mg; calcium 111.1mg; iron 0.9mg.