Friday, April 27, 2007

Lime Chicken Tacos

Prep: 10 minutes
Cook: 5 1/2 hours
Yield: 12 tacos

1 1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt slowcooker. Combine the lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken, cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Tips and Tricks
The chicken mixture can also be used as a topping for nachos or taco salad.
Make It Healthier
Serve in whole wheat tortillas. Top with green leafy lettuce.
How Kids Can Help
Add ingredients to slowcooker. Shred lettuce and cheese.

Nutrition Facts
1 taco (prepared with fat-Free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 20 g carbohydrate, 2 g fiber, 15 g protein
Diabetic Exchanges
2 very lean meat, 1 starch

2 comments:

Lotta said...

This sounds awesome! You know what else I do? I squeeze lime juice into melted butter and brush it on veggies that I grill outside. Yum!

Jen said...

Thanks for stopping by!

Your tip reminds me of something I heard is good, but never have tried...rolling your chicken in powdered margarita mix before grilling...