2 plum tomatoes, cored
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. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
*Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Per Serving (2 tacos using corn tortillas): 247 Calories; 5g Fat (19.5% calories from fat); 6g Saturated Fat; 21g Protein; 29g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
Per Serving (2 tacos using flour tortillas):240 Calories; 4g Fat (15.8% calories from fat); trace 22g Protein; 28g Carbohydrate; 12g Dietary Fiber; 44mg Cholesterol; 545mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010