Soft Chicken Taco
Tacos can be served for lunch or dinner. This recipe uses fresh tomato salsa.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 taco
173
Calories
17g
Protein
20g
Carbs
3g
Fat
3g
Fiber
3g
Sugar
200mg
Sodium
Saturated Fat 1 g · Cholesterol 45 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chicken breasts, thawed, skin and bone removed from each piece
2
vegetable oil
1/2 teaspoon
garlic, finely chopped
1 teaspoon
salt
1/4 teaspoon
black pepper
1/4 teaspoon
taco seasoning or chili powder
2/3 tablespoon · optional
green pepper, sliced
1
onion, sliced
1 medium
soft tortillas, 6-inch size
4
Romaine lettuce, sliced thin
1/4 head
tomatoes, diced
1/4 cup
fresh tomato salsa
4
parsley or cilantro, chopped
1 tablespoon · optional
Instructions
- 1
In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
- 2
If using taco seasoning or chili powder, add that too.
- 3
Cover the bowl with plastic wrap, and place it in the refrigerator for about 30 minutes.
- 4
While the chicken is in the refrigerator, cook the pepper and onion on a stovetop over medium heat until done (about 12 minutes).
- 5
Cook the chicken over medium heat. Cook each side about 10 to 15 minutes.
- 6
Place chicken on a plate. Let it cool for 5 minutes. Cut the chicken into strips.
- 7
To make the tacos, put chicken on the tortilla first. Add peppers and onion strips next. Top with lettuce, tomato, and salsa. If using parsley or cilantro, add that too.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
