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Chicken Tacos


  • 6 skinless, boneless whole chicken breasts, halved
  • 2 large garlic cloves, crushed
  • 1 jalapeño chile pepper, left whole (optional)
  • ½ teaspoon crushed dried oregano leaves
  • ¼ cup purchased mild, medium or hot taco sauce
  • ¼ cup fresh lime juice
  • 24 taco shells
  • 1 large head iceberg lettuce, finely shredded, about 6 cups
  • 4 small firm-ripe tomatoes, halved and thinly sliced
  • 2 cups fat-free sour cream
  • 1 bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems
  • ½ cup shredded cheese



  1. Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.
  2. In a large skillet, cook chicken breasts, garlic, chile pepper, and oregano leaves for 2-3 minutes; reduce heat to simmer, continue to cook uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes, turning chicken often.
  3. Remove from stove and cool for 5 minutes.
  4. Shred the breast meat.
  5. Combine taco sauce and lime juice. Pour over shredded chicken and toss.
  6. Transfer chicken to a large platter. Keep warm (in the oven covered with foil works well).
  7. Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls.
  8. Everyone makes their own tacos from the assembled ingredients.


    Makes 24 servings

    Calories: 155 Kcals

    Total fat: 4 gm
    Saturated fat: 0.7 gm
    Protein: 16 gm
    Carbohydrate: 14 gm
    Fiber: 2 gm
    Cholesterol: 23 mg
    Sodium: 123 mg