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Chicken Tacos

Chicken Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Perfect Diabetes Comfort Food Collection. Recipe Credit: . Photo Credit: Renée Comet.
Summary

Author Robyn Webb: "I chose chicken thighs for this taco filling, as the spicy chile sauce pairs better with it than chicken breasts. Feel free to use chicken breasts if you prefer. Chicken is blander in taste than beef, and it benefits greatly from a nice soak in a lime juice-laced spice blend. You can also prepare just the chicken filling (leave out the tortillas) and serve it with a few vegetables on the side for a nice lean, but definitely tasty, meal."

This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn Webb. To order directly from the American Diabetes Association, go here.

  • Prep time
    20 min
  • Cook time
    1 hr 30 min
  • Servings
    8 Servings
  • Serving size
    1 taco
Dinner Main Dish CKD Dialysis CKD Non-Dialysis Kidney-Friendly Comfort Food Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 210

  • Total Fat 7g
    • Saturated Fat 2.2g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 220mg
  • Total Carbohydrate 23g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 15g
  • Potassium 510mg
  • Phosphorus 265mg
Dinner Main Dish CKD Dialysis CKD Non-Dialysis Kidney-Friendly Comfort Food Mexican/Southwestern
Ingredients

Ingredients

  • fresh tomatoes (cored and quartered)
    3 lbs
  • Anaheim chilies (stemmed and seeded)
    2
  • large onions (divided use—1 quartered, 1 thinly sliced)
    2
  • garlic (divided use—1 whole, 2 minced)
    3 cloves
  • Apple Cider Vinegar
    1 1/4 cup
  • sugar
    2 tbsp
  • Kosher Salt
    1/2 tsp
  • ground cinnamon
    1/4 tsp
  • ground cloves
    1/4 tsp
  • ground ginger
    1/4 tsp
  • chicken thighs (boneless, skinless, cut into thin strips)
    1 lbs
  • hot or mild chili powder
    1 1/2 tsp
  • dried oregano
    1/2 tsp
  • paprika
    1/2 tsp
  • ground cumin
    1/4 tsp
  • freshly ground black pepper
    1/4 tsp
  • Juice of 1 lime
    1
  • olive oil
    1 tbsp
  • small corn tortillas
    8
  • salsa
    1/2 cup
  • reduced-fat shredded cheddar or Mexican-style cheese
    1/2 cup
  • shredded romaine lettuce
    1 cup
  • fat-free plain yogurt or fat-free sour cream
    1/2 cup
  • medium tomatoes (diced)
    3

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Directions

Directions

  1. Make the chili sauce: Add the tomatoes, chilies, quartered onion, and 1 whole garlic clove to a blender and puree. Add the puree to a saucepan and add in the apple cider vinegar, sugar, salt, cinnamon, cloves, and ginger. Bring to a boil. Lower the heat and simmer for 1 hour until thick.

  2. Marinate the chicken: Put the chicken strips into a medium-sized bowl. In a small bowl, combine the chili powder, oregano, paprika, cumin, pepper, and lime juice. Add the seasoning mix to the chicken and mix well to coat the chicken. Cover and refrigerate for 1 hour.

  3. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for about 6-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, plate, and set aside.

  4. Add the sliced onions to the pan and sauté on medium heat for about 10 minutes until soft. Add the minced garlic and sauté for 1 minute. Add the chicken back to the skillet and add 2/3 cup of chili sauce to the pan. Simmer the chicken for 10 minutes.

  5. While the chicken simmers, add a corn tortilla to an ungreased skillet and cook over medium high heat for 30 seconds per side. Keep warm.

  6. Spoon the chicken mixture into a warmed corn tortilla. Top with your choice of garnishes—lettuce, cheese, tomatoes, salsa, and yogurt or sour cream.

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