Soft Chicken Taco
Tacos can be served for lunch or dinner. This recipe uses fresh tomato salsa.
- 4 Servings
- $3.00 - $5.99
Soft Chicken Taco
Tacos can be served for lunch or dinner. This recipe uses fresh tomato salsa.
- 4 Servings
- $3.00 - $5.99
Ingredients
- 2 chicken breasts, thawed, skin and bone removed from each piece
- 1/2 teaspoon vegetable oil
- 1 teaspoon garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 tablespoon taco seasoning or chili powder
- 1 green pepper, sliced
- 1 medium onion, sliced
- 4 soft tortillas, 6-inch size
- 1/4 head Romaine lettuce, sliced thin
- 1/4 cup tomatoes, diced
- 4 teaspoons
- 1 tablespoon parsley or cilantro, chopped
Steps
In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
If using taco seasoning or chili powder, add that too.
Cover the bowl with plastic wrap, and place it in the refrigerator for about 30 minutes.
While the chicken is in the refrigerator, cook the pepper and onion on a stovetop over medium heat until done (about 12 minutes).
Cook the chicken over medium heat. Cook each side about 10 to 15 minutes.
Place chicken on a plate. Let it cool for 5 minutes. Cut the chicken into strips.
To make the tacos, put chicken on the tortilla first. Add peppers and onion strips next. Top with lettuce, tomato, and salsa. If using parsley or cilantro, add that too.
Ingredients
Serving Size: 1 taco
| Nutrients | Amount |
|---|---|
| Total Calories | 175 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 5 mg |
| Omega 3 - DHA | 10 mg |
| Cholesterol | 33 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 16 g |
| Minerals | |
| Calcium | 73 mg |
| Potassium | 551 mg |
| Sodium | 450 mg |
| Copper | 196 mcg |
| Iron | 2 mg |
| Magnesium | 54 mg |
| Phosphorus | 235 mg |
| Selenium | 16 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 141 mcg RAE |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.2 mg |
| Vitamin C | 51 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 106 mcg |
| Folate | 73 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 8 mg |
| Choline | 59 mg |
Source:
- A Harvest of Recipes with USDA Foods
- USDA Food Distribution Program on Indian Reservations