Crispy Chicken Tacos
Black Bean and Corn Salad
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1 onion, chopped
- ½ Tbsp olive oil
- 3 cups shredded rotisserie chicken
- 1 cup salsa verde
- 1 (4-oz) can diced green chiles
- 1½ tsp garlic powder
- 1½ tsp chili powder
- 1 tsp ground cumin
- 12 corn tortillas
- 1 cup reduced fat Mexican cheese blend
Instructions
- Preheat oven to 425ºF. Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until translucent.
- Stir in chicken, salsa, chiles, garlic powder, chili powder, and cumin; cook 3 minutes or until thoroughly heated.
- Heat tortillas according to package directions. Lightly spray each side of tortillas cooking spray. Sprinkle cheese on tortillas; top with chicken mixture and another tortilla.
- Bake tacos 15 minutes or until tortillas are browned and cheese is melted.
Side Dish Ingredients
- 2 Tbsp chopped fresh cilantro
- 1½ Tbsp lime juice
- 2 tsp honey
- 2 cups frozen corn kernels, thawed
- 1 cup pico de gallo
- 1 (15-oz) can black beans, rinsed and drained
- 1 (12-oz) jar roasted red bell peppers, chopped
Side Dish Instructions
- Whisk together cilantro, lime juice, and honey in a large bowl. Add corn, pico de gallo, beans, and roasted peppers; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
121
|
441
|
| Fat (g) | 10 | 1 | 11 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 28 | 5 | 33 |
| Carb (g) | 28 | 29 | 57 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 694 | 834 | 1528 |
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