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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Source: Better Homes and Gardens. I thought this sounded interesting, although I doubt I'll make it with regular taco shells. I always like to cook corn tortillas instead. Ingredients:
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8-1/4 teaspoon crushed red pepper flakes |
8 ounces boneless skinless chicken breast halves |
1 teaspoon cooking oil |
6 taco shells |
1 cup shredded romaine lettuce |
1/2 cup shredded monterey jack cheese (2 ounces) or 1/2 cup monterey jack pepper cheese (2 ounces) |
3 kiwi fruits, peeled and chopped |
1 small tomato, chopped |
1 tablespoon lime juice or 1 tablespoon lemon juice |
Directions:
1. Combine cumin, salt, and red pepper in a small bowl.
2. Brush chicken breasts with oil.
3. Rub brushed chicken breasts with cumin mixture.
4. Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.
5. Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat.
6. Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once.
7. Remove chicken; set aside until cool enough to handle.
8. Meanwhile, if using purchased taco shells heat shells according to the package directions.
9. Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl.
10. Sprinkle atop tacos.
11. Makes 6 tacos.
12. Nutritional facts per serving-.
13. calories: 170, total fat: 7g, saturated fat: 3g, cholesterol: 30mg, sodium: 219mg, carbohydrate: 13g, fiber: 2g, protein: 13g, vitamin C: 51%, calcium: 11%, iron: 5%.
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