We made these chicken tacos last week and liked them. I don't remember where I found the recipe but I did a search for diabetic recipes and found this. Here is the recipe:
Build your own chicken tacos
6 skinless, boneless whole chicken breasts, about 3 pounds total, halved
4 cups fat-free low sodium canned chicken broth
2 large garlic cloves, crushed
1 jalapeno chili pepper, left whole
1/2 tsp crushed dried oregano leaves
1/4 cup purchased medium or hot taco sauce (salsa)
1/4 cup lime juice
24 taco shells
1. Rinse chicken breasts, pat dry with paper towels. Trim away and discard any fat.
2. IN a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout, about 8 to 10 minutes. Remove from stove and cool for 15 minutes in poaching liquid.
3. Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm.
4. Heat taco shells according to package directions.
5. Top with lettuce, cheese, sour cream, tomato, and any other topping of your choice.
* Ok, so here are my changes. I just halved most of the recipe but kept the same amount of lime juice and salsa because we like those flavors. We used the carb smart mission brand tortillas. Also, instead of the jalapeno, we used a can of diced green chilies.
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2 comments:
That sounds incredible. We are going to have to try it. However, instead of halving the recipe, we will have to double it :).
These do sound really good. I'll have to try them!
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