Canyon Ranch Baja Crispy Tacos

• Cabbage Salad:
• 4 tablespoons low fat sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1/2 teaspoon chili powder
• 1/8 sea salt
• 1/4 cup avocado
• 1 cup shredded green cabbage
• Marinade for Chicken:
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup tequila (optional)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 4 skinless chicken breast halves, boned and defatted
• 8 crispy corn taco shells
• 8 tablespoons grated cheddar cheese
• 8 tablespoons Pico de Gallo Salsa (see recipe)

1. 1. In a blender, combine sour cream, lime juice, orange juice, chili powder, salt and avocado. Puree until smooth. Pour dressing over shredded cabbage, and toss until well mixed. Set aside.
2. 2. In a small bowl, combine ingredients for marinade. Place chicken in a shallow glass baking pan and add marinade. Cover and refrigerate for 2 hours.
3. 3. Preheat grill or broiler. Remove chicken from marinade and grill or broil chicken breast for 15-30 minutes or until internal temperature reaches 165 degrees at the thickest part of the chicken breast. Discard leftover marinade.
4. 4. Allow chicken to cool slightly and chop into small pieces.
5. 5. Divide the chopped chicken among 8 taco shells, and top each taco with 1 tablespoon of shredded cheese and 1 tablespoon of Pico de Gallo. Serve two tacos with 1 cup of Cabbage Salad.
6. Makes 4 servings. each containing approximately:
7. 350 calories
8. 25 gm. carbohydrate
9. 15 gm. fat
10. 66 mg. cholesterol
11. 27 gm. protein
12. 286 mh. sodium
13. 3 gm. fiber

cabbage, sour cream, lime juice, orange juice, chili powder, salt, avocado, green cabbage, marinade, orange juice, lime juice, tequila, olive oil, chili powder, salt, chicken, taco shells, cheddar cheese, salsa

Taken from www.epicurious.com/recipes/member/views/canyon-ranch-baja-crispy-tacos-50047192 (may not work)