Nutrition Facts
Serving Size
½ of recipe
Calories
379
Total Fat
15 g
Saturated Fat
4 g
Sodium
467 mg
Total Carbohydrate
30 g
Dietary Fiber
4.5 g
Protein
32 g
Ingredients and Preparation
Ingredients
Measures
Reduced-fat sour cream
¼ cup
Avocado, mashed into a paste with a fork
¼
Salt
1/8 + 1/8 teaspoon
Chili powder
1 teaspoon
Cumin
1 teaspoon
Onion powder
½ teaspoon
White onion, cut into ½-inch strips
½
Red bell pepper, cut into ½-inch strips
½
Boneless, skinless chicken breast halves, cut into ¾-inch chunks
2
Canola oil
2 teaspoons
Cooking spray
Corn tortillas (6-inch)
4
Juice of ½ lime
Cilantro, chopped
2 tablespoons
Directions
- Mix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.
- Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.
- In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.
- Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
- Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.