Chicken Tacos
Mediterranean-inspired chicken tacos featuring sweet golden raisins and tangy feta cheese. A unique take on traditional tacos. |
Equipment
- Indoor or outdoor grill
- Meat thermometer
Ingredients
- 1 tablespoon cane sugar or light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 pound boneless chicken breast
- Canola oil, for drizzling
- 1 cup carrots, shredded
- ½ cup cilantro, chopped
- ½ cup radish, thinly sliced
- ½ cup golden raisins
- ¼ cup red onions, thinly sliced
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil or vegetable oil
- ½ cup nonfat Greek yogurt
- 2 ounces reduced-fat feta cheese, crumbled
- Twelve 4-6-inch corn tortillas
Instructions
- Whisk together cane sugar, paprika, cinnamon, pepper, cumin, and salt in a small bowl.
- Add chicken to bowl and coat with sugar mixture. Drizzle chicken with canola oil.
- Grill chicken for 5-10 minutes on each side or until internal temperature reaches 165 F. Let stand 5 minutes. Dice chicken once cooled.
- While chicken cools, whisk together olive oil and lemon juice in a large bowl. Add carrots, cilantro, radish, raisins, and red onions. Stir to combine.
- Heat tortillas according to package instructions.
- Assemble tacos by placing chicken in tortilla and topping with carrot mixture, Greek yogurt and feta cheese.
Notes
Recipe submitted by Lela McGee Harvey for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.
Nutrition
Serving: 2 tacosCalories: 330calCarbohydrates: 40gProtein: 24gFat: 9gSodium: 400mgFiber: 5g
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