Tex-Mex Chicken Tacos

Tex-Mex Chicken Tacos

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Rated: 0
  • Makes: 4 servings
  • Prep 20 mins
  • Marinate 1 hr to 2 hrs
  • Cook 15 mins
  • Carb Grams Per Serving: 47


  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
  • 1/2 cup orange juice
  • 1/4 cup snipped fresh cilantro
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons cooking oil
  • 1 medium red sweet pepper, cut into thin strips
  • 1 cup frozen whole kernel corn
  • 1 1/2 teaspoons cornstarch
  • 8 6 - inches corn tortillas
  • 1/2 cup light dairy sour cream


  1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno pepper, garlic, salt, and black pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
  2. Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips.
  3. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. Combine the marinade and cornstarch; add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine.
  4. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 45 to 60 seconds or until warm. Divide the chicken mixture among tortillas and top with sour cream. Fold the tortillas over chicken mixture. Makes 4 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 362 cal., 9 g total fat (3 g sat. fat), 61 mg chol., 138 mg sodium, 47 g carb. (4 g fiber, 6 g sugars), 26 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2.5; Fruit (d.e): 0.5; Starch (d.e): 2.5; Fat (d.e): 1; Vegetables (d.e): 0.5