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Gluten-Free Grilled Chicken Tacos

  • Prep 25 min
  • Total 25 min
  • Ingredients 11
  • Servings 4

Ingredients

1
tablespoon canola or vegetable oil
1
tablespoon lime juice
2
teaspoons chili powder
1/8
teaspoon salt
2
boneless skinless chicken breasts
1
can (15 oz) black beans, drained, rinsed
1/3
cup chunky-style salsa
2
tablespoons chopped fresh cilantro
8
soft corn tortillas (6 inch), warmed
1/4
cup gluten-free shredded reduced-fat Cheddar cheese (1 oz)
2
tablespoons gluten-free reduced-fat sour cream

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
360mg
15%
Potassium
660mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
12g
47%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

In step 2, cover grill; cook over medium-low heat.

Cradle great Tex-Mex flavor when you hold one of these gluten-free tacos in your hand. Ole!

Black beans are loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber.

Feel free to take some liberties with this recipe. Use a grill pan to cook the chicken instead of a grill, and add other healthy toppings, such as lettuce and chopped tomatoes.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
  • 2 Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, or until juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; slice crosswise into strips.
  • 3 Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until thoroughly heated. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling.

Cradle great Tex-Mex flavor when you hold one of these gluten-free tacos in your hand. Ole!

Rate and Comment

Cradle great Tex-Mex flavor when you hold one of these gluten-free tacos in your hand. Ole!