Ingredients:
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 dash onion powder
1 dash ground red pepper (optional)
5 ounces boneless skinless chicken breast halves, cut into thin bite size strips
1 teaspoon canola oil
1/2 cup loose-pack frozen whole kernel corn
4 taco shells
1/2 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup shredded low-fat cheddar cheese
Directions:
In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.