Ingredients
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1 lb skinless boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 oz) shredded reduced-fat Monterey Jack cheese
Low-fat sour cream (optional)
Preparation
Prepare grill. Combine first 4 ingredients in a small bowl; rub spice mixture over chicken. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes. Chop. Heat tortillas according to package directions. Divide chicken evenly among tortillas,top each tortilla with 2 tbsps cabbage and 1 tsp cheese. Serve with sour cream, if desired.
