Chicken picadillo tacos
Extra virgin olive oil
Uncooked 93% lean ground chicken
1 small, chopped
1 rib(s), medium, halved lengthwise and sliced
1 large clove(s), finely chopped
Fat free salsa
¼ cup(s), coarsely chopped
Pimiento stuffed olives
12 olive(s), small size, sliced
8 medium, warmed
2 cup(s), lightly packed, thinly sliced
Plain lowfat Greek yogurt
1 cup(s), sprigs
½ medium, cut into 4 wedges
- Heat oil in large skillet over medium-high heat. Add chicken and salt and cook, breaking apart with wooden spoon, until chicken is no longer pink, about 3 minutes.
- Add onion and celery to skillet. Cook, stirring occasionally, until vegetables are golden and tender, about 4 minutes. Add garlic, cumin, cinnamon, and pepper; cook, stirring constantly, until fragrant, about 30 seconds longer.
- Stir salsa, raisins, and olives into chicken mixture; cook, stirring occasionally, until heated through, about 3 minutes.
- Fill each tortilla with scant 1/3 cup chicken mixture and 1/4 cup lettuce. Top evenly with yogurt and cilantro sprigs. Serve with lime wedges.
- Serving size: 2 tacos