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      RECIPE TITLE "Soft Chicken Tacos" source: Cooking Light magazine September 2002

    yields4 servings (serving size: 2 tacos) time15 mins difficultyeasy

    Everyone loves tacos. If you're making this for children, choose a milder salsa. Serve with a tomato-and-onion salad.


    2 cups shredded roasted skinless, boneless chicken breasts
    1/2 cup chopped fresh cilantro
    1/2 cup bottled chipotle salsa (such as Frontera)
    8 (6-inch) flour tortillas
    1 cup chopped tomato
    1/2 cup (2 ounces) preshredded reduced-fat cheddar cheese
    1/2 cup diced peeled avocado
    1/4 cup fat-free sour cream


    1. Combine first 3 ingredients in a medium bowl, tossing well to combine. Spoon about 1/3 cup chicken mixture onto each tortilla; microwave each taco at high 30 seconds or until warm.
    2. Top each taco with 2 tablespoons tomato, 1 tablespoon cheese, 1 tablespoon avocado, and 1 1/2 teaspoons sour cream; fold in half.

    CALORIES 404 (28% from fat); FAT 12.4g (sat 4g,mono 4g,poly 1.6g); PROTEIN 33g; CHOLESTEROL 69mg; CALCIUM 193mg; SODIUM 623mg; FIBER 3.5g; IRON 3.4mg; CARBOHYDRATE 40.2g

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    Rick Bayless Mexican Kitchen Rick Bayless Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine
    In this book of more than 150 recipes, award-winning chef, author and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations - deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home" - quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile - from the rich, smoky chipotle to the incendiary but fruity habanero.


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