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Chicken Chili Verde Tacos low-cal, healthy, southwest, easy, chicken 3 cup shredded cabbage 1 cup fresh cilantro -- lightly 1 packed 1 cup green chili salsa 1 lb boneless skinless chicken 1 breasts 1 teaspoon salad oil 1 boneless skinless chicken 1 breasts -- slivered 1 lengthwise 3 cloves garlic -- minced 1 teaspoon ground cumin 1/2 teaspoon dried oregano 8 flour tortillas 1 reduced fat or regular 1. Combine cabbage, cilantro, and salsa in a serving dish; set aside. 2. Cut chicken crosswise into 1/2-inch wide strips. In a 10 to 12 inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3. Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas. Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol. Recipe By : Source: Sunset Magazine Jan '97 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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