Soft Chicken Tacos

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 2 tbsp +1 tsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 2 medium garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 medium red bell peppers, cut into thin strips, 
• 6 (8-inch) whole-wheat tortillas
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges

Makes 8 (3-piece Servings)

1. Arrange chicken snugly in a baking dish. Whisk together 2 tbsp of the oil, lime juice, garlic, salt and black pepper in a smll bowl; pour marinade over chicken and turn to coat. Cover and refrigerate for 30 minutes.
2. Heat a grill or grill pan to medium high. remove the chicken from marinade and grill until cooked through about 5 minutes per side. Discard remaining marinade. Transfer chicken to a plate, cover loosely, and keep warm.
3. Brush bell peppers  with remaining 1 tsp oil and grill until softened and lightly charred, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill tortillas, in batches, to make pliable, about 30 seconds per side. Cut each tortilla into quarters.
4. Cut chicken crosswise on the bias to make 24 thin slices; cut slices in half, if desired. Arrange tortilla pieces on a serving platter. Spoon 1/2 tsp sour cream onto each tortilla quarter. Divide
   

   chicken, peppers and cilantro among tortillas. Serve warm with lime wedges. 

WW POINTS VALUE: 4 pts. per serving

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It was Cinco de Mayo and I wanted to celebrate and this dish looked to delicious to pass up. Chicken flavored with lime, fresh garlic and cilantro is so heavenly delicious. Lime, garlic and cilantro make your taste buds go 'Ole!' with chicken, beef, pork and even fish. These tacos can be served anytime of year and make a great weeknight dinner, a party of 8 or even a game day treat. These taco are so tasty they will fill you up and leave you satisfied. The chicken and peppers can be grilled and refrigerated separately in covered containers up to a day ahead. Warm them gently on stove top or in microwave before serving.