Title: Soft Chicken Tacos with Mango Salsa
Categories: Poultry
Yield: 8 Servings

1 c Diced plum tomato
1 c Diced peeled mango, (1
-medium)
1/4 c Diced red bell pepper
1/4 c Diced red onion
1/4 c Chopped fresh cilantro
3 tb Fresh lime juice
1 tb Minced seeded jalapeno
-pepper
1/8 ts Salt
1 ds Pepper
8 Fat-free flour tortillas,
-(7-inch)
3 c Shredded cooked chicken
-breast skinned, (1-1/2
-pounds)
1/2 ts Salt
1/2 c Low-fat sour cream
2 c Thinly sliced red cabbage

Combine the first 9 ingredients in a bowl; stir well. Let stand at room
temperature 30 minutes.

Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.

Combine chicken and 1/2 teaspoon salt; toss well. Spread 1 tablespoon sour
cream over each tortilla. Divide the chicken evenly among tortillas; top
each with 1/4 cup mango mixture and 1/4 cup cabbage, and fold in half.
Yield: 8 servings.

Per serving: 165 Calories; 1g Fat (7% calories from fat); 19g Protein; 19g
Carbohydrate; 42mg Cholesterol; 400mg Sodium

Recipe by: Cooking Light, June 1995, page 115

Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.