Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 379 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Sodium | 467 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 4.5 g |
| Protein | 32 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Reduced-fat sour cream | ¼ cup |
| Avocado, mashed into a paste with a fork | ¼ |
| Salt | 1/8 + 1/8 teaspoon |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Onion powder | ½ teaspoon |
| White onion, cut into ½-inch strips | ½ |
| Red bell pepper, cut into ½-inch strips | ½ |
| Boneless, skinless chicken breast halves, cut into ¾-inch chunks | 2 |
| Canola oil | 2 teaspoons |
| Cooking spray |
| Corn tortillas (6-inch) | 4 |
| Juice of ½ lime |
| Cilantro, chopped | 2 tablespoons |
Directions
- Mix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.
- Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.
- In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.
- Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
- Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.
Exchanges
3 very lean meats; 2.5 fats; 2 starches; 0.5 vegetable
Side Suggestions: Fresh Salsa
Combine 1 small diced tomato, ¼ diced avocado, ½ minced jalapeno (optional), 1 tablespoon diced red onion, 1 teaspoon fresh lime juice, 2 teaspoons chopped cilantro, and ¼ teaspoon salt in a medium bowl. Let sit for a few minutes and serve with tacos. Nutrition Info (for ½ of recipe): 59 calories; 6 g carbohydrate; 1 g protein; 4 g fat (0.5 g sat); 2 g fiber; 299 mg sodium. Exchanges: 1 vegetable; 1 fat.