Soft Chicken Tacos

Forty percent of WOW's cafeteria sales come from its healthful Mexican station, where tacos and burritos are assembled to order. Learning to prepare this recipe teaches students grilling techniques, as well as knowledge about Mexican spices and basic salsas. Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.

Yield: 4 servings (serving size: 3 tacos)

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)

Preparation

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.

Nutritional Information

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