Nutrition Facts

Serving Size½ of recipe
Total Fat15 g
Saturated Fat4 g
Sodium467 mg
Total Carbohydrate30 g
Dietary Fiber4.5 g
Protein32 g

Servings and Times


Ingredients and Preparation

Reduced-fat sour cream¼ cup
Avocado, mashed into a paste with a fork¼
Salt1/8 + 1/8 teaspoon
Chili powder1 teaspoon
Cumin1 teaspoon
Onion powder½ teaspoon
White onion, cut into ½-inch strips½
Red bell pepper, cut into ½-inch strips½
Boneless, skinless chicken breast halves, cut into ¾-inch chunks2
Canola oil2 teaspoons
Cooking spray
Corn tortillas (6-inch)4
Juice of ½ lime
Cilantro, chopped2 tablespoons
  1. Directions
  2. Mix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.
  3. Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.
  4. In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.
  6. Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
  7. Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.