Spicy Soft Chicken Tacos with Cabbage

As I always seem to be drawn towards mexican food (and things wrapped in tortillas) I found this recipe that was rated so highly amongst other foodies. It sounded interesting since it had cabbage as an ingredient and I've never had cabbage with anything mexican. So, I had high expectations and while I would not go so far to say it was disappointing, I had to tweak the recipe a little to make it more for my liking. I also taste-tested it on Michael and our friend Beth and you can see how each assembled theirs. The recipe calls for boneless and skinless thigh meat (chicken) which is very juicy and I will make sure to use more of this for grilling in the future. The recipe comes from Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1227897)

Ingredients

• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken thighs
• Cooking spray
• 12 (6-inch) white corn tortillas
• 1 1/2 cups thinly sliced green cabbage
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
• Low-fat sour cream (optional)

Preparation

Prepare grill.

Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.

Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.

Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

What all three of us agreed on is that even though there's sufficent spice and heat for the chicken, the tacos needed some acid. Beth suggested making the cabbage into a slaw, and I think even just a healthy lime juice spritz over the cabbage would be enough. Healthy, easy to eat and make and the thigh meat makes these crushable. Nell