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Charred Tomato & Chicken Tacos

Created by EatingWell

Ingredients

  1. 1 pound ripe plum tomatoes cored (about 4-5)
  2. 2 teaspoons extra-virgin olive oil divided
  3. 1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
  4. Salt & freshly ground pepper
  5. 1 large white onion finely chopped (about 1 1/2 cups)
  6. 2 cloves cloves garlic very finely chopped
  7. 2 jalapeño peppers seeded and very finely chopped
  8. 2 tablespoons lime juice
  9. 2 tablespoons chopped fresh cilantro
  10. 4 scallions chopped
  11. 12 corn tortillas warmed
  12. 1/4 cup reduced-fat sour cream for garnish
  13. 2 limes cut into quarters

Serving Size

6

Directions

Charring tomatoes in a cast-iron skillet yields smoky results. Gluten Free.
 
  1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
  2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
  4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Recipe Tips & Notes:


Seasons & Occasions
Winter
Spring
Super Bowl
Summer
Fall
  1. Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.




Charred Tomato & Chicken Tacos

Nutrition Information

 

Per serving: 301 calories; 7 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 33 g carbohydrate; 0 g added sugars; 28 g protein; 6 g fiber; 138 mg sodium; 605 mg potassium

Nutrition Bonus: Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv).

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

 

Special Health Consideration(s)
Healthy Weight
High Potassium
Low Sodium
Low Cholesterol
Low Sat Fat
High Fiber
Low Calorie
Heart Healthy
Diabetes Appropriate
Gluten Free Diet

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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings. Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.

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