Soft Chicken Tacos With Mango Salsa

Recipe Ingredients

1 cup	62g / 2.2oz	Diced plum tomato
1 cup	146g / 5.1oz	Diced peeled mango - (1 medium)
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	15g / 0.5oz	Diced red onion
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
3 tablespoons	45ml	Fresh lime juice
1 tablespoon	15ml	Minced seeded jalapeno pepper
1/8 teaspoon	0.6ml	Salt
1		Pepper
8		Fat-free flour tortillas - (7-inch)
3 cups	187g / 6.6oz	Shredded cooked chicken breast skinned - (1-1/2 pounds)
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Low-fat sour cream
2 cups	474ml	Thinly sliced red cabbage

Recipe Instructions

Combine the first 9 ingredients in a bowl; stir well. Let stand at room temperature 30 minutes.

Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.

Combine chicken and 1/2 teaspoon salt; toss well. Spread 1 tablespoon sour cream over each tortilla. Divide the chicken evenly among tortillas; top each with 1/4 cup mango mixture and 1/4 cup cabbage, and fold in half. Yield: 8 servings.

Source:
Cooking Light, June 1995, page 115

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.