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Chili and lime chicken potato tacos

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.

Ingredients

1/2 pound Yukon Gold or red potatoes, cut into bite-size cubes

Olive oil cooking spray

1/2 cup onion, chopped

1/2 pound boneless, skinless chicken breast, diced

1/4 cup bell pepper, finely chopped

1/2 cup Monterey Jack cheese, low-fat, shredded

1 teaspoon Mexican seasoning blend

1/2 cup red chili enchilada sauce

8 6-inch corn tortillas, warmed

1 cup tomatoes, diced

1 cup romaine lettuce, shredded

2 radishes, sliced

Salsa, low sodium (optional)

Directions

  • Place potatoes in microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 to 7 minutes.
  • Spray a large skillet liberally with cooking spray. Add potatoes and onion to skillet. Cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
  • Stir in chicken, pepper and seasoning, and cook for 5 minutes more.
  • Add enchilada sauce and simmer for 5 minutes.
  • Place an equal amount of cheese on each tortilla, and heat in a skillet until cheese is melted.
  • Add potato mixture, tomatoes, romaine lettuce and radishes to each tortilla. Serve.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 320 calories, 44g carbohydrates, 6g total fat (2g saturated fat), 5g dietary fiber, 20g protein, 540mg sodium.

Source: Produce for Better Health Foundation

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