Savor the Flavor of Flint

Chicken Tacos





Allergy Alert

This recipe contains:

  • Milk

Nutrition Information

  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


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.
Grill chicken for 5-10 minutes on each side or until done. Let stand 5 minutes and then chop.
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.
Heat tortillas according to package instructions.
Assemble the tacos by placing chicken in a tortilla, top with carrot mixture, dollop of Greek yogurt, and crumbled cheese.