Grilled Chicken Tacos

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

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

Add other favorite taco toppings, such as lettuce, chopped tomatoes or jalapeño chiles.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Sodium
350mg
350%;
Total Carbohydrate
38g
38%
(Dietary Fiber
11g
11%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.