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Chicken Picadillo Tacos

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  Vegetable cooking spray 1 Tablespoon
  Ground chicken 1⁄2 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Peeled chopped tomato 1⁄3 Cup (5.33 tbs)
  Canned low sodium chicken broth 2 Tablespoon, undiluted
  Peeled diced apple 1⁄4 Cup (4 tbs)
  Chopped pickled jalapeno pepper 1 Tablespoon
  Cider vinegar 1 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Raisins 2 Tablespoon
  Taco shells 4
  Shredded iceberg lettuce 1 Cup (16 tbs)
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)

Coat a large nonstick skillet with cooking spray.
Place over medium heat until hot.
Add chicken, onion, sweet red pepper, and garlic; cook until chicken is browned, stirring frequenty.
Add tomato and next 7 ingredients.
Bring to a boil, reduce heat, and simmer 8 minutes or until thickened.
Stir in raisins.
Heat taco shells according to package direc-rions.
Spoon 1/2 cup chicken mixture into each shell.
Top each taco with 1/4 cup shredded lettuce and 2 tablespoons cheese.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 519

% Daily Value*

Total Fat 58 g89.4%

Saturated Fat 19.4 g97%

Trans Fat 2.6 g

Cholesterol 245 mg81.7%

Sodium 1102 mg45.9%

Total Carbohydrates 84 g28.1%

Dietary Fiber 9.8 g39.3%

Sugars 28.4 g

Protein 62 g123.5%

Vitamin A 401% Vitamin C 197.2%

Calcium 61.5% Iron 35.8%

*Based on a 2000 Calorie diet


Chicken Picadillo Tacos Recipe