Spicy Chicken Tacos
|Cilantro leaves||1 Cup (16 tbs) (Packed, Fresh)|
|White balsamic vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sliced pickled jalapeno peppers||1⁄4 Cup (4 tbs), drained|
|Black pepper||1⁄2 Teaspoon|
|Chicken breast tenders||1 1⁄2 Pound|
|8 inch 98% fat free flour tortillas||8|
|Shredded lettuce||1 Cup (16 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Reduced fat extra sharp cheddar cheese||2 Ounce (0.25 Cup)|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
1. Combine first 6 ingredients in a blender or food processor; process until blended.
2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag and shake to coat chicken. Marinate in refrigerator 8 hours.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.
5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.