My family has special dietary needs, and these zesty tacos suit everyone. For extra toppings, add cilantro, red onion, jalapeno, black olives and lettuce.
—CHRISTINE SCHENHER EXETER, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 pound boneless skinless chicken breasts, cut into 1 /2 -inch strips
1 /3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 /2 teaspoon salt
1 /2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until the chicken is no longer pink, stirring occasionally.
2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon the chicken mixture into the taco shells; top with avocado salsa.
FREEZE OPTION Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
PER SERVING 2 tacos: 354 cal., 15g fat ( 3g sat. fat ) , 63mg chol., 474mg sod., 30g carb. ( 4g sugars, 6g fiber ) , 27g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.