Spicy Chicken Soft Tacos with Goat Cheese - WW Jan/Feb 2015

Prep 15 min // Serves 4

A quick braise in a flavorful sauce yields tender and juicy shredded chicken - perfect for soft tacos like these but equally delicious on a roll or served over rice.

1 c canned tomato sauce
1 c chopped onion
1 medium jalapeno, seeded and minced
2 tsp minced garlic
1 tsp chili power
1/2 tsp ground cumin
1 tsp kosher salt
Cooking spray
1 lb uncooked boneless skinless chicken breasts
8 small corn tortillas, warmed
1 c shredded cabbage
1/2 c crumbled goat cheese
1/2 c chopped cilantro
Lime wedge for serving

1. In a medium bowl, combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt:set aside.

2. Coat a small saucepan with cooking spray; heat over high heat. Add chicken; brown chicken, flipping once, about 2 minutes per side.

3. Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover the chicken). Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 35 minutes. Remove chicken to a plate to rest.

4. Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.

5. Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce to heat through.

6. To serve, top each tortilla with about 1/2 cup chicken, 2 tablespoons cabbage, 1 tablespoon goat cheese and 1 tablespoon cilantro; drizzle with fresh lime juice.

Per Serving (2 tacos): 337 cal, 9 g total fat, 4 g sat fat, 1049 mg sod, 33 g total carb, 6 g sugar, 6 g fib, 32 g prot.

PointsPlus value: 8

NOTES:

• For a crispier tortilla, using tongs, hold each tortilla over the flame or burner of your stove and turn as necessary to char edges all the way around. 
• To up the heat in this dish you can stir in some canned chipotle in adobo, serrano peppers or cayenne.
• Instead of cabbage, you can top your tacos with sliced bell peppers, cooked mushrooms or fresh avocado (could affect PointsPlus value).