A colorful kiwifruit-and-tomato relish tops these low calorie chicken 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.
170 calories; total fat 7g; saturated fat 3g; cholesterol 30mg; sodium 219mg; carbohydrates 13g; fiber 2g; protein 13g; vitamin a 437IU; vitamin c 30mg; calcium 111mg; iron 1mg.