Yummy Recipe!

Food is so primal, so essential a part of our lives,
often the mere sharing of recipes with strangers
turns them into good friends. ~Jasmine Heiler

I tried a new recipe last night for Katie's birthday dinner: Soft Chicken Tacos from http://www.cookinglight.com/. I love their website! Not only can I always find a good, healthy recipe for any dish I'd like to make, but they include reader reviews. If a recipe has a high rating from the people who've cooked it, I know it's a pretty safe bet.

I liked it so much that I'm including the recipe at the end of this post, with full credit for the recipe and the photo above going to Cooking Light. My only complaint were the white corn tortillas. Yuck! Does anyone have suggestions on how to better use them so they don't fall apart and/or taste like cardboard?? If not, I may spend a few extra calories next time and use low-fat flour tortillas. Oh, and it was raining cats and dogs last night here in southern California, so I broiled the meat in the oven instead of using the grill.

Other than that, the recipe is a keeper. Or as we say in my family, it's a Re-Do! Let me know if you try it.

Soft Chicken Tacos
Thigh meat makes these tacos especially moist, but you can use breast meat instead. Serve with Pico de Gallo or Tomatillo Salsa.

Ingredients
1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 pound skinless, boneless chicken thighs

Cooking spray

12 (6-inch) white corn tortillas

1 1/2 cups thinly sliced green cabbage

1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)

Low-fat sour cream (optional)

Preparation
Prepare grill.
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

Yield
4 servings (serving size: 3 tacos)

Nutritional Information
CALORIES 329(34% from fat); FAT 12.5g (sat 3.5g,mono 3.5g,poly 2.9g); PROTEIN 27.4g; CHOLESTEROL 86mg; CALCIUM 109mg; SODIUM 466mg; FIBER 3.9g; IRON 1.5mg; CARBOHYDRATE 29.4g

Elisa Bosley , Cooking Light, SEPTEMBER 2006

Until next time...