Nutrition Facts

• • Calories: 161
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 138mg
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 17g

Ingredients

• • 1 large Spanish onion, sliced thin
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2 cups shredded cooked chicken breast
  • 1/2 cup reduced-sodium chicken stock
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp lime juice
  • 24 baked round corn chips

• Toppings

  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped cilantro
  • 1 cup chopped ripe tomatoes
  • 1/2 cup chopped fresh pineapple
  • 1/2 avocado, sliced thin
  • 2 radishes, sliced thin
  • 2 jalapeño peppers, sliced thin
  • 2 limes, cut into wedges
  • 1/2 cup nonfat plain Greek yogurt
  • Hot sauce, optional

Preparation

• • Lightly coat a skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and cook for 2 minutes while stirring until the onion becomes translucent.
  • Add garlic, cumin and paprika and stir. Add the shredded chicken and stir. Add the stock. Raise the heat to high and bring to a boil. Add cilantro and lime juice and cook for 1 minute.
  • Remove from the heat and stir well. Cover and set aside for 10 minutes.
  • Top each chip with a tablespoon of chicken mixture and desired toppings. Serve immediately.

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