Soft Chicken Tacos

Yield:

4 servings (serving size: 3 tacos)

 

Ingredients

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

Cooking spray

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)

Preparation

Prepare grill.
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.