Soft chicken tacos with mango salsa

8 Servings

Ingredients

Quantity Ingredient
1 cup Diced plum tomato
1 cup Diced peeled mango, (1 medium)
¼ cup Diced red bell pepper
¼ cup Diced red onion
¼ cup Chopped fresh cilantro
3 tablespoons Fresh lime juice
1 tablespoon Minced seeded jalapeno pepper
⅛ teaspoon Salt
1 dash Pepper
8 Fat-free flour tortillas, (7-inch)
3 cups Shredded cooked chicken breast skinned, (1-1/2 pounds)
½ teaspoon Salt
½ cup Low-fat sour cream
2 cups Thinly sliced red cabbage

Directions

Combine the first 9 ingredients in a bowl; stir well. Let stand at room temperature 30 minutes.

Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.

Combine chicken and ½ teaspoon salt; toss well. Spread 1 tablespoon sour cream over each tortilla. Divide the chicken evenly among tortillas; top each with ¼ cup mango mixture and ¼ cup cabbage, and fold in half.

Yield: 8 servings.

Per serving: 165 Calories; 1g Fat (7% calories from fat); 19g Protein; 19g Carbohydrate; 42mg Cholesterol; 400mg Sodium Recipe by: Cooking Light, June 1995, page 115 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.

Related recipes