Grilled Chicken Tacos

Gluten Free
Health score
16%
Grilled Chicken Tacos
25 min.
4
335kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a delicious and satisfying meal? Look no further than these Grilled Chicken Tacos! Perfectly seasoned and grilled to perfection, these tacos are not only gluten-free but also packed with flavor and nutrition. With a delightful combination of tender chicken, hearty black beans, and zesty salsa, each bite is a fiesta for your taste buds.

In just 25 minutes, you can whip up a meal that serves four, making it an ideal choice for family gatherings or a casual dinner with friends. The vibrant colors and fresh ingredients will not only please your palate but also make for a visually appealing dish. Plus, with only 335 calories per serving, you can indulge without the guilt!

Imagine the smoky aroma of grilled chicken mingling with the tangy lime and chili powder, all wrapped in warm, soft corn tortillas. Topped with reduced-fat Cheddar cheese and a dollop of creamy sour cream, these tacos are a perfect balance of flavors and textures. Whether you're enjoying them for lunch, dinner, or as a main course, these Grilled Chicken Tacos are sure to become a favorite in your household. So fire up the grill and get ready to impress your loved ones with this quick and easy recipe!

Ingredients

  • tablespoon vegetable oil 
  • tablespoon juice of lime 
  • teaspoons chili powder 
  • 0.1 teaspoon salt 
  • oz chicken breast boneless skinless
  • 15 oz black beans rinsed drained canned
  • 0.3 cup salsa thick
  • tablespoons cilantro leaves fresh chopped
  • 6-inch corn tortillas soft ()
  • oz cheddar cheese shredded reduced-fat
  • tablespoons cream sour reduced-fat

Equipment

  • sauce pan
  • grill

Directions

  1. Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt.
  2. Add chicken, turning to coat.
  3. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  4. Let stand 5 minutes.
  5. Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot.
  6. Cut chicken crosswise into strips. Evenly divide chicken on half of each tortilla; top with bean mixture, cheese and sour cream. Fold other half of tortilla over filling.

Nutrition Facts

Calories335kcal
Protein27.88%
Fat21.02%
Carbs51.1%

Properties

Glycemic Index
20.63
Glycemic Load
10.06
Inflammation Score
-7
Nutrition Score
18.322173947873%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:335.3kcal
16.77%
Fat:7.98g
12.27%
Saturated Fat:1.89g
11.8%
Carbohydrates:43.64g
14.55%
Net Carbohydrates:32.27g
11.73%
Sugar:1.47g
1.63%
Cholesterol:39.88mg
13.29%
Sodium:777.13mg
33.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.81g
47.63%
Fiber:11.37g
45.48%
Phosphorus:446.28mg
44.63%
Vitamin B3:7.73mg
38.63%
Selenium:24.32µg
34.74%
Vitamin B6:0.66mg
33.11%
Magnesium:96.22mg
24.05%
Manganese:0.47mg
23.47%
Potassium:732.19mg
20.92%
Folate:72.8µg
18.2%
Iron:3.18mg
17.64%
Vitamin B1:0.25mg
16.56%
Copper:0.33mg
16.38%
Vitamin B2:0.26mg
15.19%
Calcium:130.11mg
13.01%
Zinc:1.83mg
12.22%
Vitamin B5:1.13mg
11.32%
Vitamin A:472.52IU
9.45%
Vitamin K:9.05µg
8.62%
Vitamin E:1.21mg
8.08%
Vitamin C:5.2mg
6.31%
Vitamin B12:0.17µg
2.89%