Soft Chicken Tacos
(Main Dish)

INGREDIENTS

1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)

DIRECTIONS

Prepare grill.

Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.

Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Calories: 329 (34% from fat). Fat: 12.5g (sat 3.5g, mono 3.5g, poly 2.9g). Protein: 27.4g. Carbohydrate: 29.4g. Fiber: 3.9g. Cholesterol: 86mg. Iron: 1.5mg. Sodium: 466mg. Calcium: 109mg.

SERVINGS: 4 (serving size: 3 tacos)

Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.

Recipe from Cooking Light, SEPTEMBER 2006.