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Charred Tomato & Chicken Tacos

Charred Tomato & Chicken Tacos
This Recipe Is:

WebMD Recipe from EatingWell.com

Charring tomatoes in a cast-iron skillet yields smoky results.

Ingredients
Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes
  • 1 pound
    ripe plum tomatoes, cored, (about 4-5)
  • 2 teaspoons
    extra-virgin olive oil, divided
  • 1 pound
    boneless skinless chicken breast, trimmed and cut into 1-inch chunks
  • 1 large
    white onion, finely chopped (about 1 1/2 cups)
  • 2 cloves
    garlic, very finely chopped
  • jalapeno peppers, seeded and very finely chopped
  • 2 tablespoons
    lime juice
  • 2 tablespoons
    fresh cilantro, chopped
  • scallions, chopped
  • 12 
    corn tortillas, warmed (see Tip)
  • 1/4 cup
    reduced-fat sour cream, for garnish
  • limes, cut into quarters
  •  
    salt & freshly ground pepper
Instructions
  1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
  2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
  4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Tip

Wrap tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds.

Nutritional Information

Makes: 6 servings
Serving Size: 2 tacos
  • Calories310
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol68 mg
  • Carbohydrates35 g
    • Dietary fiber6 g
  • Protein28 g
  • Sodium140 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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