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Light Soft Shell Chicken Tacos


2 boneless, skinless chicken breast halves
1 tsp. Cumin
1 can (8 oz.) stewed tomatoes
1/3 cup salsa
1 green onion, thinly sliced
8 flour tortillas (7"), warmed
1 cup shredded lettuce
1 medium tomato, chopped
1 cup (4 oz.) cheddar cheese
1/4 cup chopped fresh cilantro (optional)

Place chicken in one layer in skillet; season with cumin. Pour tomatoes and salsa over chicken. Simmer, uncovered, 15 minutes or until chicken is tender, turning once. Remove chicken; save liquid in skillet.

Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed.

Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro; fold and serve immediately.

Makes 4 servings.

Calories.....385.....Fat.....8 g.....Carbs.....39 g.....Fiber.....1.8 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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