• Yucatan Chicken Tacos
Yucatan Chicken Tacos
  • 20
  • 9
  • 340
  • 4

Yucatan Chicken Tacos

Serve these tasty tacos with extra cilantro and lime wedges.

  • ​1½ tablespoons balsamic vinegar
  • 1 tablespoon finely chopped canned chipotle peppers in adobo sauce
  • ½ teaspoon garlic salt
  • 2 cups chopped or shredded, cooked chicken breast
  • 2 cups shredded cabbage or prepared coleslaw mix
  • ¾ cup finely chopped red onion
  • 8 (6-inch) corn tortillas
  • ¼ cup crumbled Añejo or Panela cheese
  • 1 avocado, peeled, pitted, and chopped

  1. In a medium bowl, mix together balsamic vinegar, chipotle peppers, and garlic salt. Add in chicken, cabbage, and onion, mix well.
  2. To warm tortillas, heat in a hot skillet for 1 minute on each side. Or place tortillas on a large plate and top with a damp paper towel. Microwave on high for 2 minutes or until tortillas are warm.
  3. Spoon filling into warm tortillas and top with cheese and avocado.
  4. Serve immediately.​

Makes 4 servings - 2 tacos per serving.

​Calories: 340
Total Fat: 12 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 70 mg
Sodium: 360 mg
Total Carbohydrate: 32 g
Dietary Fiber: 7 g
Protein: 27 g