Weight watchers chicken taco
Chicken taco with roasted poblano salsa and lime cabbage slaw
Servings: 8
Ingredients
- 4 Chicken Breasts
- 1 lime
- 1/2 red cabbage chopped
- salt to taste
- Salsa use your favorite
- tortilla use your favorite (I used flour which is extra points)
- 1 avocado cut into slices
Instructions
- Season and cook chicken breast with cooking spray in a nonstick skillet until cooked through. Allow to cool and cut into strips.
- Thinly red slice cabbage (cut into quarters and cut thin strips in the short direction for optimal sizing). Toss sliced cabbage with lime juice and salt to taste.
- Cut avocado in half, cut long strips lengthwise, and use a spoon to remove from skin. Set aside one avocado slice per taco.
- Gently warm tortillas in microwave or oven.
- To serve, place tortilla on plate. Spoon approximately two tablespoons of salsa on bottom. Place chicken strips above, topped with cabbage slaw, avocado, and another drizzle of salsa.
Notes
- Nutrition info assumes flour tortilla and does not include salsa since that will vary depending on personal choice
- The version of the recipe above with flour tortilla is 4 ww points per taco. Switching to corn tortilla gives you 2 points per taco.
Nutrition
Serving: 1taco | Calories: 238kcal | Carbohydrates: 27g | Protein: 18g | Fat: 7.2g | Saturated Fat: 1.6g | Sodium: 519mg | Potassium: 221mg | Fiber: 3.32g | Sugar: 3.2g | Calcium: 84mg | Iron: 2mg