Grilled Chicken Tacos

Grilled Chicken Tacos

Cradle great Tex-Mex flavor when you hold one of these tacos in your hand. Ole!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

1
tablespoon canola or vegetable oil
1
tablespoon lime juice
2
teaspoons chili powder
1/8
teaspoon salt
2
boneless skinless chicken breasts (8 oz)
1
can (15 oz) Progresso® black beans, drained, rinsed
1/3
cup Old El Paso® Thick ’n Chunky salsa
2
tablespoons chopped fresh cilantro
8
soft corn tortillas (6 inch), heated as directed on package
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
2
tablespoons reduced-fat sour cream
  1. Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken, turning to coat.
  2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
  3. Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot.
  4. Cut chicken crosswise into strips. Evenly divide chicken on half of each tortilla; top with bean mixture, cheese and sour cream. Fold other half of tortilla over filling.
Makes 4 servings (2 tacos)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Add other favorite taco toppings, such as lettuce, chopped tomatoes or jalapeño chiles.
Purchasing
Read labels to find low fat tortillas. There are plenty of whole grain tortillas available, but not all of them are low in fat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • Total Fat 8g
      • (Saturated Fat 2g,),
    • Sodium 350mg;
    • Total Carbohydrate 38g
      • (Dietary Fiber 11g,
    • Protein 24g;
    Percent Daily Value*:
      Exchanges:
      • 2 1/2 Starch;
      • 2 Very Lean Meat;
      • 1 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.