If you think grilled chicken breast can be bland, and you love big flavors, this is a recipe for you. You can make vegetarian tacos with this recipe by subbing chicken for firm or very firm tofu.



 

    Serves: 4 servings    Total Time:  90 minutes Prep Time: 60 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Chicken\_breast - 1 to 1 ¼ lb boneless, skinless chicken breast (sub 20 oz of firm or very firm tofu - 1 ½ containers)  Oil - 1 teaspoon canola, avocado, sesame, peanut or light olive oil  Chili\_powder - 1 teaspoon  Cumin - 1 teaspoon  Brown\_sugar - 1 teaspoon brown sugar  Onion\_powder - ½ teaspoon  Garlic\_powder - ½ teaspoon  Salt - ¼ teaspoon  Pepper - ¼ teaspoon  Tacos - 12 soft, corn tacos (5-inch diameter)  

## Instructions

Step 1

Rub chicken breast with oil. (If using firm tofu, cube into 1" pieces). 

Step 2

Mix remaining ingredients and rub onto chicken breast. (If using firm tofu, gently toss tofu with spices on a bowl). 

Step 3

Refrigerate at least 1 hour.

Step 4

Heat grill to medium-high heat. Grill chicken 5 minutes per side until cooked through. Let stand 10 minutes. Slice thinly. (If using tofu, bake, pan-fry, or grill- if you grill, place on top of aluminum foil).

Step 5

Heat tortillas briefly on hot grill to warm up. Or wrap in a clean towel and heat in microwave on HIGH for 1 minute.

Step 6

To serve, place chicken in taco and top with favorite toppings.

 

### Notes

Assorted toppings may include guacamole, tomato salsa, fresh cilantro sprigs, shredded lettuce, queso fresco, shredded cheese, or sour cream

## Nutrition Information

  Serving Size: 3 tacos serving Calories: 253 Calories Fat: 3g Saturated Fat: 1g Carbohydrates: Net Carb: 28g Dietary Fiber: 3g Protein: 27g Sodium: 350