Charring tomatoes in a dry, hot skillet makes the smoky and flavorful. Serve the tacked with reduced-fat sour cream & a side of Mexican rice.
1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1 inch chunks; sprinkle with salt and pepper. Add 1 tsp. oil to the pan and heat over high heat until very hot. Add the chicken and cook, until browned & no longer pink, 3 to 5 minutes. Transfer to plate.
3. Reduce the heat to medium and add remaining oil. Add onion and cook until softened, about 2 minutes. Add garlic & jalapeƱo and cook, until fragrant, 30 seconds. Add lime juice, the chicken and tomatoes. Cook until heated through, 1 to 2 minutes. Stir in cilantro & scallions. Divide the chicken mixture amount tortillas. Serve with lime wedges.
Wrap tortillas in barely damp paper towels & microwave on High for 30 to 45 seconds to heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1445 | ||
Calories from Fat: 204 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 339.1mg | 12 % | |
Potassium 1582.1mg | 42 % | |
Total Carbohydrate 262.4g | 77 % | |
Dietary Fiber 37.7g | 151 % | |
Sugars, other 224.7g | ||
Protein 60.1g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1445
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