½ tsp of salt.
½ tsp of freshly ground black pepper.
12 (6 inch) white corn tortillas.
¼ cup of shredded reduced fat monterey jack cheese.
1 tsp of chili powder.
½ tsp of ground cumin.
1 pound of skinless boneless chicken thighs.
1 ½ cups of thinly sliced green cabbage.
Low fat sour cream (optional)
In a small bowl, mix together the chili powder, salt, ground cumin and ground black pepper and rub the spice mixture over the chicken.
Prepare the grill and coat it with cooking spray. Grill the chicken for 10 minutes per side and let stand 5 minutes before chopping.
Now, heat the tortillas according to the package instructions and divide the chicken among the tortillas.
Top each tortilla with 2 tbsps of cabbage and 1 tsp of cheese.
If you want, you can serve with some sour cream.
Easy, peasy and yummy! I loved grilled chicken, especially with the right spices! These tacos are to die for just give’em a shot, you won’t regret it.