Soft Chicken Tacos
From Cooking Light
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1 lb boneless skinless chicken thighs
12 (6-inch) white corn tortillas
1 1/2 c thinly sliced green cabbage
1/4 c (1 oz) shredded reduced fat Monterey Jack cheese
Low-fat sour cream (optional)
1. Prepare grill.
2. Combine first four ingredients in a small bowl. Rub spice mixture over chicken.
3. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand five minutes; chop.
4. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Top each tortilla with 2 tbsp cabbage and 1 tsp cheese. Serve with sour cream and salsa.