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Grilled Chicken Tacos

Grilled Chicken Tacos
  • Prep 25 min
  • Total 25 min
  • Servings 4
Cradle great Tex-Mex flavor when you hold one of these tacos in your hand. Ole!
Updated January 13, 2013

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
350mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
11g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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