Chicken Tacos with Charred Tomatoes

Ingredients

  • 2 plum tomatoes, cored
  • 8 ounces boneless, skinless chicken breast, trimmed of fat
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons canola oil, divided
  • ½ cup finely chopped white onion
  • Calories: 297
  • + 15 more ingredients
    • Fat: 9 g
    • Carbohydrates: 27 g
    • Sodium: 415 mg
    • Potassium: 463 mg
    • 1 clove garlic, minced
    • 1 small jalapeno pepper, seeded and minced
    • 2 teaspoons lime juice, plus lime wedges for garnish
    • 2 teaspoons chopped fresh cilantro
    • 2 scallions, chopped
    • 6 small corn tortillas, heated
    • Fiber: 2 g
    • Saturated Fat: 1 g
    • Protein: 27 g
    • Cholesterol: 63 g
    • Nutrition Bonus: Selenium & Vitamin C (30% daily value), Vitamin A (20% dv)

1 Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds and chop the remaining pulp and skin. 2 ...

View full recipe at SpringPad

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