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Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings
Cook Time:50 mins
Cook Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonancho chile powder (see Tip)½teaspoonground cumin½teaspoongarlic powder½teaspoonkosher salt¼teaspoonground pepper1poundboneless, skinless chicken breasts, trimmed4-5 Pixie tangerines or clementines, divided, plus wedges for serving1-2 limes, divided, plus wedges for serving½cupreduced-fat sour cream½teaspoonkosher salt, divided2teaspoonscanola oil2cupspacked thinly sliced red cabbage¼cupchopped scallions2tablespoonschopped fresh cilantro8whole-wheat flour tortillas (6-inch), warmed
Cook Mode(Keep screen awake)
Ingredients
1teaspoonancho chile powder (see Tip)
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonkosher salt
¼teaspoonground pepper
1poundboneless, skinless chicken breasts, trimmed
4-5 Pixie tangerines or clementines, divided, plus wedges for serving
1-2 limes, divided, plus wedges for serving
½cupreduced-fat sour cream
½teaspoonkosher salt, divided
2teaspoonscanola oil
2cupspacked thinly sliced red cabbage
¼cupchopped scallions
2tablespoonschopped fresh cilantro
8whole-wheat flour tortillas (6-inch), warmed
DirectionsTo prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with the spice mixture; set aside.Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and 1/4 teaspoon salt in a small bowl. Set aside.To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.TipsMake Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.Ancho chiles–dried poblano peppers–are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.Originally appeared: EatingWell Magazine, March/April 2016
Directions
To prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with the spice mixture; set aside.Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and 1/4 teaspoon salt in a small bowl. Set aside.To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.TipsMake Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.Ancho chiles–dried poblano peppers–are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
To prepare chicken: Combine chile powder, cumin, garlic powder, 1/2 teaspoon salt and pepper in a small bowl. Place chicken between sheets of plastic wrap and pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with the spice mixture; set aside.
Zest and juice enough tangerines (or clementines) and limes to get 1 teaspoon zest of each and 1 teaspoon plus 2 tablespoons juice of each.
To prepare crema: Combine 1 teaspoon each of the tangerine zest and lime zest, 1 teaspoon each of the tangerine juice and lime juice, sour cream and 1/4 teaspoon salt in a small bowl. Set aside.
To prepare slaw: Combine the remaining 2 tablespoons each tangerine juice and lime juice, 1/4 teaspoon salt and oil in a medium bowl. Peel 3 tangerines and halve the segments. Add to the bowl along with cabbage, scallions and cilantro; toss to coat.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat an outdoor grill to medium-high. Grill the reserved chicken until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a clean cutting board; let rest for 5 minutes, then slice.
To assemble the tacos, drizzle tortillas with a little crema and top with chicken, slaw and a little more crema. Serve with tangerine and lime wedges, if desired.
Tips
Make Ahead Tip: Refrigerate crema (Step 3) and slaw (Step 4) for up to 4 hours.
Ancho chiles–dried poblano peppers–are one of the most popular dried chiles used in Mexico; ancho chile powder has a mild, sweet spicy flavor. Look for it with specialty spices in large supermarkets or Mexican grocers.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)379Calories10gFat54gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
