2 ripe avocados, pitted
1 lime, juiced (about 2 tablespoons)
1⁄8 teaspoon each, salt and pepper
1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
1 cup jarred salsa
1⁄4 cup water
1 rotisserie chicken*, meat removed (about 4 cups)
12 6-inch corn tortillas, warmed
2 cups cabbage, shredded
1 tomato, chopped (about 1 cup)
1⁄2 cup cilantro leaves
*Rotisserie chicken varies in sodium content. We used one that has 250 mg per 3-ounce serving to calculate the nutritional information for this recipe.
Directions
1. In a small bowl, mash the avocados with lime juice, salt, and pepper. Set aside.
2. In a large skillet over medium heat, add oil and chili powder. Cook about 30 seconds. Then add salsa, water, and chicken. Heat until warmed, about 10 minutes.
3. Spread warm tortillas with the avocado mixture, then top with the chicken, cabbage, tomato, and cilantro.
Makes 6 servings
Nutrition information per 2 tacos: 450 calories, 19 g fat, 3.5 g saturated fat, 42 g carbs, 8 g fiber, 8 g sugars (0 g added), 29 g protein, 475 mg sodium
"type" - Google News
April 24, 2021 at 05:00PM
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Corn, Flour, or Whole Wheat: Which Type of Tortilla Is Healthier? - ConsumerReports.org
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