CHILE CHICKEN TACOS

By grinder

PER SERVING (1 tortilla, 3oz chicken, 3 Tbsp Avocado Sour Cream, 1 cup vegetables):


Calories 368/Total Fat 13g/Sat Fat 2.5g/Mono Fat 5g/Poly Fat 1g/Carbs 34g/Fiber 8g/Sugars 4g/Protein 26g/Sodium 362mg/Chol 57mg

Ingredients

• Avacodo Sour Cream:
• Olive oil cooking spray
• 12 oz. BS chicken breasts, thin strips
• 1 tablespoon chile powder
• 4 WW tortillas
• 3 cups shredded romaine lettuce
• 1 medium green bell pepper, thin sliced
• 1/2 cup thinly sliced red onions
• 1 lime, quartered
• 1 avocado, pitted and peeled
• 1/4 cup low-fat sour cream
• 2 tablespoons water, optional
• 1 lime, juice of
• 1 clove garlic, peeled
• 1/4 teaspoon sea salt
• 2 tablespoons chopped cilantro leaves

Preparation

Step 1

PREPARE AVOCADO SOUR CREAM:
Combine all ingredients in a blender and purée until smooth; set aside. {If not serving immediately, cover with plastic wrap and refrigerate up to 24 hours.}

Coat a large nonstick skillet with cooking spray and set on med-high heat. Season chicken with chile powder. Once skillet is hot, cook chicken 3 minutes or until no longer pink in center, stirring frequently. Remove from heat.

Warm tortillas according to package directions. Place lettuce, pepper and onions onto each tortilla, dividing evenly. Spoon about 3 tablespoons Avocado Sour Cream onto each and top with chicken, dividing evenly. Squeeze lime over each tortilla and serve immediately. Tortillas may be served open-faced with a knife and fork or rolled-up like a burrito.