Chicken Tacos Recipe - Cooking Index
Chicken Tacos Recipe - Cooking Index
| 1 | Taco shells - (12 shells/ 6" dia) | |
| 1 | Taco seasoning mix - (1 1/4 oz) | |
| 1 lb | 454g / 16oz | Cooked chicken - shredded, or |
| Torn into small pieces - (2 2/3 cups) | ||
| 1 1/2 cups | 219g / 7.7oz | Shredded reduced-fat Cheddar cheese - (6 oz) |
| 3/4 cup | 177ml | Nonfat sour cream |
| 2 cups | 474ml | Shredded lettuce |
| 1 cup | 62g / 2.2oz | Diced tomato |
| 3/4 cup | 46g / 1.6oz | Chopped onion |
Preheat the oven to 350 degrees. Put the taco shells on a cookie sheet.
In a skillet, combine the taco seasoning and 1 cup water. Bring to a boil; add the cooked chicken and simmer 10 to 15 minutes, until most of the liquid is absorbed into the chicken.
Bake the taco shells 5 to 7 minutes, until warm.
Place 1/4 cup of the chicken mixture in each taco shell. Top each with 2 tablespoons Cheddar cheese, 1 tablespoon sour cream, some shredded lettuce, diced tomato, and chopped onion. Serve immediately.
This recipe yields 6 servings. Serving size: 2 tacos.
Exchanges Per Serving: 4 Lean Meat, 2 Starch, 1/2 Fat.
Nutrition Facts: Calories 408; Calories from Fat 143; Total Fat 16g; Saturated Fat 4g; Cholesterol 82mg; Sodium 685mg; Carbohydrate 28g; Dietary Fiber 3g; Sugars 5g; Protein 35g.
Source:
American Diabetes Association at http://www.diabetes.org
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