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Baja Crispy Chicken Tacos
Ingredients
Cabbage Salad
4 Tbsp low-fat sour cream
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1/2 tsp chili powder
1/8 tsp sea salt
1/4 cup diced avocado
1 cup shredded green cabbage
Marinade for Chicken
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup tequila (optional)
2 Tbsp olive oil
1 Tbsp chili powder
1 tsp sea salt
4 skinless chicken breast halves, boned and defatted
8 crispy corn taco shells
8 Tbsp grated cheddar cheese
8 Tbsp Pico de Gallo salsa
Instructions
In a blender, combine sour cream, lime juice, orange juice, chili powder, salt and avocado. Puree until smooth. Pour dressing over shredded cabbage, and toss until well mixed. Set aside.
In a small bowl, combine ingredients for marinade. Place chicken in a shallow glass baking pan and add marinade. Cover and refrigerate for 2 hours.
Preheat grill or broiler. Remove chicken from marinade and grill or broil chicken breast for 15 to 20 minutes, or until internal temperature reaches 165F at the thickest part of the chicken breast. Discard leftover marinade.
Allow chicken to cool slightly and chop into small pieces.
Divide the chopped chicken among 8 taco shells, and top each taco with 1 tablespoon shredded cheese and 1 tablespoon Pico de Gallo. Serve two tacos with 1 cup of Cabbage Salad.
Nutrition
| Calories | 350 |
| Protein | 27g |
| Sodium | 286mg |
| Carbohydrates | 25g |
| Fat | 15g |
| Fiber | 3g |
| Cholesterol | 66mg |
| Servings | 4 |