Soft tortilas—instead of fried —make the difJerence in these tacos, which are an excellent way to get a seroing of bears and avocado, rich in heart-healthy monounsaturated
- 1/4 pound skinless boneless chicken breasts, cut into strips
- 3 garlic cloves, chopped
- Juice of 1 lime
- 1 tablespoon taco seasoning mix
- 1 tablespoon olive oil
- 2 red, green, or yellow peppers, seeded and thinly sliced
- 1 can (15 ounces) pinto beans, drained and rinsed
- 8 soft corn tortillas
- 1 avocado
- 4 cups romaine lettuce leaves, torn or shredded
- 3 spring onions, thinly sliced
- 3 tablespoons fresh cilantro
- 1 tomato, diced or sliced
- Tabasco or other hot sauce to taste
- 4 tablespoons low-fat sour cream
- Salt and pepper
Preparation time | 20 minutes
Cooking time | 8 minutes
1. Preheat the oven to 350°F. Place the chicken, garlic, lime juice, and taco seasoning mix in a bowl, and season to taste with salt and pepper. Mix well.
2. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken mixture and cook for 1 minute without stirring. Add the peppers and stir-fry over a high heat until the chicken is lightly browned, about 3-5 minutes. Add the beans and heat them through, stirring occasionally.
3. Meanwhile, place the tortillas on a baking sheet and warm in the oven for 2-3 minutes, or place them between paper towels and microwave on medium for 1 minute. Peel and dice the avocado.
4. Spoon the chicken and pepper mixture into the tortillas. Add the avocado, lettuce, spring onions, tomato, cilantro, and Tabasco or other hot sauce to taste. Serve at once, topped with the sour cream.
Each serving provides | Calories 243, fat 8g, saturated fat 2 g, cholestero! 28 mg. sodium 206 mg, carbonydrates 28 g, Tiber 7g, protein 16g,
