Quick & Healthy Chili & Lime Chicken Potato Tacos

By Fruits & Veggies - More Matters
This recipe is great if you crave Mexican food but don't want all of the extra calories!

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  • Prep Time: 35 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, White, Green


1/2 lb Yukon Gold or red potatoes, cut into bite-size cubes

Olive oil cooking spray

1/2 cup onion, chopped

1/2 lb boneless, skinless chicken breast, diced

1/4 cup bell pepper, finely chopped

1/2 cup red chili enchilada sauce

1 tsp Mexican seasoning blend

1/2 cup Monterey Jack cheese, low-fat, shredded

8- 6 inch corn tortillas, warmed

1 cup tomatoes, diced

1 cup romaine lettuce, shredded

2 radishes, sliced

Salsa, low sodium (optional)


  1. Place potatoes in microwave-safe bowl and cover with plastic wrap. Microwave on high for 5-7 minutes.
  2. Spray a large skillet liberally with cooking spray. Add potatoes and onion to skillet. Cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
  3. Stir in chicken, pepper and seasoning and cook for 5 minutes more.
  4. Add enchilada sauce and simmer for 5 minutes.
  5. Place equal amount of cheese on each tortilla and heat in a skillet until cheese is melted.
  6. Add potato mixture, tomatoes, romaine lettuce, and radishes to each tortilla.
  7. Serve.

Nutritional Information

  • Calories:    320
  • Carbohydrates:    44g
  • Total Fat:    6g
  • Cholesterol:    40mg
  • Saturated Fat:   2g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    17%
  • Sodium:    540 mg
  • Protein:    20g
  • Recipe Credit
  • Recipe courtesy of the United States Potato Board.



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