Recipe: Soft Chicken Tacos

SOFT CHICKEN TACOS

Makes 8 tacos.

Note: Use roast chicken from the supermarket or prepare your own by sautéing chicken breasts. For a quick version of guacamole, mash the avocado in a bowl and spoon in a tablespoon or two of the pico de gallo. Taste for seasoning (it may need an extra pinch of salt or a splash of fresh lime juice) and serve with the tacos.

• 2 tsp. vegetable oil

• 1/2 c. diced onion

• 2 garlic cloves, chopped

• 1/2 c. tomato sauce

• 1/4 tsp. salt

• 2 c. shredded, cooked chicken, skin removed (see Note)

• 8 small flour tortillas, warmed

• Pico de gallo (see recipe) or store-bought salsa

• 1 ripe avocado, peeled, pitted and diced

Directions

Heat oil in a large skillet over medium heat. Add the onions and garlic, and sauté until the onions are translucent, about 6 minutes. Add the tomato sauce, cumin and salt, and continue to cook for 1 more minute. Add the chicken and cook just until heated through, about 2 minutes.

To serve, assemble the tacos (or let everyone assemble their own) with the warm chicken filling, pico de gallo or salsa, avocado and cheese.

Nutrition information per serving without salsa:

Calories260Fat11 gSodium548 mgCarbohydrates22 gCalcium160 mgSaturated fat3 gProtein17 gCholesterol36 mgDietary fiber2 g

PICO DE GALLO

Makes about 2 cups.

Note: To seed a tomato, cut it in wedges and squeeze or cut out the seeds.

• 1 lb. ripe tomatoes, seeded and chopped (see Note)

• 1/2 c. diced onion

• 1/4 c. fresh lime juice

• 2 small garlic cloves, minced

• 1 tbsp. minced jalapeño

• 1/4 tsp. salt

Directions

Nutrition information per ¼ cup serving:

Calories16Fat0 gSodium77 mgSat fat0 g

Carbs4 gCalcium10 mg

Protein1 gChol0 mgDietary fiber1 g