Chicken Tacos Recipe
Diabetic Friendly Recipe
Chicken tacos use chicken and reduced fat cheese with non fat sour cream to make these tacos light.
1 package 6-inch-diameter taco shells (12 shells)
1 package (1-1/4 ounce) taco seasoning mix
2-2/3 cups cooked chicken (1 pound), torn into small pieces or shredded
1-1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese
3/4 cup nonfat sour cream
2 cups shredded lettuce
1 cup diced tomato
3/4 cup 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.
Serving size: 2 tacos
Calories: 408, Fat: >16 g, Cholesterol: 82 mg, Sodium: 685 mg, Carbohydrates: 28 g, Fiber: 3 g, Sugars: 5 g, Protein: 35 g;
Diabetic Exchanges: 2 Starch, 4 Lean Meat, 1/2 Fat
Soft Tacos with Pork
Cut leftover or deli (lean) pork into strips. Spread warm corn tortillas with heated canned vegetarian refried beans. Top with pork, shredded lettuce, chopped onion and chunky salsa. Roll and eat.
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