Spicy Chicken Tacos Recipe
Summary
Ingredients
| 1 cup packed fresh cilantro leaves | ||
| White balsamic vinegar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 1/4 cup sliced pickled japaleno peppers, drained | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 1 1/2 pounds chicken breast tenders | ||
| Cooking spray | ||
| Fat | 8 | |
| Lettuce | 1 Cup (16 tbs), shredded | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Fat | 1/4 Cup (16 tbs), shredded | |
| 1/2 cup low-fat sour cream | ||
Directions
1. Combine first 6 ingredients in a blender or food processor; process until blended.
2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag and shake to coat chicken. Marinate in refrigerator 8 hours.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.
5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.
2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag and shake to coat chicken. Marinate in refrigerator 8 hours.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.
5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.
Chef
