Chicken picadillo tacos
10
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A classic picadillo, studded with raisins and olives, makes a flavorful filling for tortillas. Like planning ahead? You can make the picadillo up to 3 days in advance and refrigerate it; reheat it just before filling the tacos.
Ingredients
Extra virgin olive oil
1 tsp
Uncooked 92% lean ground chicken
1 pound(s)
Table salt
¼ tsp
Uncooked onion
1 small, chopped
Celery
1 rib(s), medium, halved lengthwise and sliced
Garlic
1 large clove(s), finely chopped
Ground cumin
2 tsp
Ground cinnamon
½ tsp
Black pepper
¼ tsp
Salsa
1 cup(s)
Raisins
¼ cup(s), coarsely chopped
Pimiento stuffed olives
12 olive(s), small size, sliced
Corn tortilla
8 tortilla(s), medium, warmed
Iceberg lettuce
2 cup(s), chopped, lightly packed, thinly sliced
Plain low fat Greek yogurt
⅓ cup(s)
Cilantro
1 cup(s), sprigs
Lime
½ medium, cut into 4 wedges
Instructions
1
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.
2
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.
3
Stir salsa, raisins, and olives into chicken mixture; cook, stirring occasionally, until heated through, about 3 minutes.
4
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.
5
Serving size: 2 tacos
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