Peruvian Chicken Tacos with Green Sauce
Yield: 8 servings (one taco per serving)Click here to track the points on your Weight Watchers app.
Ingredients
For the chicken:
- 1 lb. boneless, skinless chicken breast, cut into bite-size pieces
- 8 Mission Carb Balance small flour tortillas
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic
- Juice from 2 limes
- 1/2 cup cilantro
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the green sauce:
- 3 jalapenos, remove the seeds and white membrane
- 2 cloves garlic
- 1 cup cilantro
- 1/3 cup light mayonnaise
- 1/4 cup fat-free sour cream
- Juice from 1 lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a blender or food processor, combine all of the green sauce ingredients. Blend until the mixture is smooth and creamy. Cover the sauce and place it in the fridge.
- Add the olive oil, garlic, lime juice, cilantro, oregano, cumin, smoked paprika, salt, and black pepper to a blender or food processor. Blend until smooth.
- Pour the marinade over the chicken. Cover and refrigerate for at least 30 minutes.
- Heat a nonstick skillet over medium heat. Add the chicken and cook 5-7 minutes, stirring occasionally.
- Once the chicken is cooked through, it's time to assemble the tacos. Warm up the tortillas, then add some of the cooked chicken. Drizzle a generous amount of green sauce over the chicken.
- If you like, you can add other toppings. I added pickled red onions and cilantro.