Chicken Tacos

6 Servings

BOOKMARK

DELICIOUS

This recipe contains:

Good source of Calcium

Good source of Iron

Good source of Vitamin C

Nutrition Information per Serving: Calories 330, Total Fat 9g, Carbohydrates 40g, Protein 24g, Dietary Fiber 5g, Sodium 400mg

Lela McGee Harvey

1 tbsp. cane sugar (Tip: Substitute with light brown sugar)

2 tsp. smoked paprika

1 tsp. ground cinnamon

1 tsp. black pepper

½ tsp. cumin

½ tsp. salt

1 lb. skinless, boneless chicken breasts

Canola oil for drizzling

1 cup shredded carrots

½ cup cilantro, chopped

½ cup radish, thinly sliced

½ cup golden raisins

¼ cup red onions, thinly sliced

3 tbsp. fresh lemon juice

1 tbsp. olive oil (Tip: Substitute with vegetable oil)

½ cup 0% Greek yogurt

2 oz. crumbled reduced fat feta cheese

12 [4-6-inch] corn tortillas

* Click to ingredient to choose one

1: Whisk together sugar cane, paprika, cinnamon, pepper, cumin, and salt in a small bowl. Rub the spice mixture over the chicken and drizzle with canola oil.
2: Grill chicken for 5-10 minutes on each side or until done. Let stand 5 minutes and then chop.
3: While the chicken is cooling, whisk together olive oil and lemon juice in a large bowl. Add the carrots, cilantro, radish, raisins, and red onions and stir to combine.
4: Heat tortillas according to package instructions.
5: Assemble the tacos by placing chicken in a tortilla, top with carrot mixture, dollop of Greek yogurt, and crumbled cheese.