Baja-Style Chicken Tacos

For lunch today we had Chicken Tacos.  They were very quick to make and we both liked them, but I would have rather added some salsa, tomatoes, and cheese to them.  The yogurt sauce was somewhat bland, but you could taste the cumin, which spiced it up a bit.  I’d eat them again, but it won’t be a recipe I’m grabbing for anytime soon.

BAJA-STYLE CHICKEN TACOS

Serves 4

4 whole-grain tortillas
2 chicken breasts
1/2 lime
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/2 cup plain, low-fat, Greek-style yogurt
1 small jalapeno pepper, minced
1/4 tsp dried oregano
1/4 tsp ground cumin
1 cup lettuce, shredded

Cut chicken into strips and cook in a skillet with the lime juice. Sprinkle with salt and black pepper. Cook until chicken is done.

While the chicken is cooking, stir together yogurt, jalapeno pepper, oregano, and cumin. If you want a thinner sauce, stir in 1 or 2 tbsp of water.

Heat tortillas in the microwave for 15 seconds or until warm. Divide the cooked chicken into four portions. Fill each warmed tortilla with shredded lettuce and chicken, and top each with 2 tbsp yogurt sauce.