Monday, October 7 2013, 06:08 PM MDT
As aired on October 03, 2013
Recipe Courtesy Chef Bryan Woolley
Serves 4; 2 tacos per serving
Start to Finish: 19 to 22 minutes
Filled with shredded chicken simmered in tomato-based mixed-vegetable juice seasoned with turmeric, these tacos are a delicious alternative to the traditional Mexican version.
1 1/2 cups low-sodium mixed-vegetable juice
3 medium garlic cloves, minced
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, halved lengthwise
8 6-inch yellow corn tortillas
1 medium tomato, seeded and diced
1/2 medium avocado, diced
3 ounces white cheese, such as queso fresco, crumbled
In a medium nonstick skillet, stir together the juice, garlic, turmeric, salt, and pepper. Add the chicken. Cook over medium-high heat for 2 minutes, or until the juice comes to a boil. Reduce the heat and simmer for 10 minutes, or until the chicken is no longer pink in the center, turning over once halfway through.
Remove the skillet from the heat. Let the chicken and juice sit for about 2 minutes, or until the chicken is cool enough to handle. Transfer the chicken to a cutting board. Using two forks, shred the chicken. Return it to the skillet. Bring to a simmer over low heat.
Meanwhile, warm the tortillas using the package directions.
Spoon the chicken down the center of each tortilla. Top with the tomato, avocado, and cheese. Fold the sides of the tortillas over the filling.
Cooks Tip: Queso fresco (KAY-soh FRAY-skho) is a soft white cheese that is moist and mild. It crumbles well, making it perfect for topping enchiladas, tacos, and other Mexican dishes. Check larger supermarkets and specialty markets for queso fresco, but if you dont find it, try crumbled farmer cheese, soft goat cheese, or fat-free feta cheese or shredded low-fat Monterey Jack.
NUTRITION ANALYSIS (per serving)
Total Fat 8.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 73 mg
Sodium 360 mg
Carbohydrates 23 g
Fiber 4 g
Sugars 5 g
Protein 32 g
Dietary Exchanges: 1 starch, 2 vegetable, 3 1/2 lean meat
(Copyright 2013 - Sinclair Broadcasting Group)