Nutrition Facts

Serving Size ½ of recipe
Calories 379
Total Fat 15 g
Saturated Fat 4 g
Sodium 467 mg
Total Carbohydrate 30 g
Dietary Fiber 4.5 g
Protein 32 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Reduced-fat sour cream ¼ cup
Avocado, mashed into a paste with a fork ¼
Salt 1/8 + 1/8 teaspoon
Chili powder 1 teaspoon
Cumin 1 teaspoon
Onion powder ½ teaspoon
White onion, cut into ½-inch strips ½
Red bell pepper, cut into ½-inch strips ½
Boneless, skinless chicken breast halves, cut into ¾-inch chunks 2
Canola oil 2 teaspoons
Cooking spray
Corn tortillas (6-inch) 4
Juice of ½ lime
Cilantro, chopped 2 tablespoons
  • Mix together sour cream, avocado paste, and 1/8 teaspoon salt. Set aside.
  • Combine chili powder, cumin, onion powder, and 1/8 teaspoon salt in a small bowl.
  • In a large plastic resealable bag, combine spice mixture, onion, bell pepper, and chicken. Toss well to coat.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and vegetable mixture, and sauté about 7-9 minutes, until chicken is cooked through. Drizzle with lime juice.
  • Meanwhile in a small skillet coated with cooking spray, heat tortillas about 30 seconds on each side, recoating pan with spray between tortillas.
  • Arrange chicken mixture on tortillas and drizzle with avocado cream sauce.