This is a recipe I adapted from a fish taco recipe. I make it with leftover chicken but you can season raw chicked and cook it in a skillet in minutes. You can use fat free mayo and fat free sour cream to decrease fat & calories. I serve it with Pinto Salad.
To prepare crema, combine the first 8 ingredients in a small bowl, set aside.
Season cooked chicken with cumin, Paprika, cayenne, salt and garlic powder. Heat in skillet. Heat tortillas according to package directions. Divide chicken between tortillas, top with cabbage and crema.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 | ||
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Calories: 491 | ||
Calories from Fat: 244 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 126mg | 39 % | |
Sodium 150.6mg | 5 % | |
Potassium 567.6mg | 15 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 21.8g | ||
Protein 35.2g | 50 % | |
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: 491
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What would you serve with this? Link in another recipe.