Juicy, flavorful thigh meat, plus plenty of ground cumin and a topping of shredded cabbage, gives these tacos authentic Mexican flavor. While the chicken is grilling, heat the tortillas in a dry pan over medium heat for 10 to 20 seconds on each side, or place them in the oven for a few minutes end up with firm-but-flexible tortillas with a little crispy char around the edges. It takes a little more time, but the results are much better than micro waving them.
Yield: 4 servings (serving size: 3 tacos)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
Low-fat sour cream (optional)
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.