When my mom was a young girl she moved around from state to state. One of the states she called home was Texas. She remembers arriving home from school one night to see my fabulous grandmother, Nan, busy in the kitchen. Nan triumphantly announced that she was making something new for dinner, a dish they had never heard of before: tacos. I love this story because I can hardly imagine a world without tacos - fish tacos, soft tacos, hard tacos, tacos from Taco Bell, homemade tacos, tacos from taquerias - I love them all. Tonight I'm in the mood for soft chicken tacos - to make this healthy dish for yourself,

Soft Chicken Tacos
From Cooking Light magazine

2 cups shredded roasted skinless, boneless chicken breasts
1/2 cup chopped fresh cilantro
1/2 cup bottled chipotle salsa (such as Frontera)
8 (6-inch) flour tortillas
1 cup chopped tomato
1/2 cup (2 ounces) preshredded reduced-fat cheddar cheese
1/2 cup diced peeled avocado
1/4 cup fat-free sour cream

  1. Combine first 3 ingredients in a medium bowl, tossing well to combine.
  2. Spoon about 1/3 cup chicken mixture onto each tortilla; microwave each taco at high 30 seconds or until warm. Alternatly, heat in a 350°F oven for about five minutes.
  3. Top each taco with 2 tablespoons tomato, 1 tablespoon cheese, 1 tablespoon avocado, and 1 1/2 teaspoons sour cream; fold in half.

Serves 4.

CALORIES 404(28% from fat); FAT 12.4g (sat 4g,mono 4g,poly 1.6g); PROTEIN 33g; CHOLESTEROL 69mg; CALCIUM 193mg; SODIUM 623mg; FIBER 3.5g; IRON 3.4mg; CARBOHYDRATE 40.2g