Grilled chicken taco with salsa fresca

This is a very delicious and very healthy taco, basically the complete opposite of the spaghetti taco earlier in the week.

Season chicken breasts with:

salt pepper garlic powder chili powder olive oil

Grill until the internal temperature of the chicken reaches 160°F. The USDA recommends 165°F now, and some experts say 170°F, but the higher temperatures will result in a drier meat.

I had intended to grill the chicken breasts old school on the grill, but they were getting kind of overcooked on the outside and not sufficiently cooked inside, so I decided to switch gears, bring them inside, rapidly chill them, and sous vide them at 160°F the rest of the way to make sure they stayed moist and properly cooked. I cooked for an hour, let cool a bit, then refrigerated.

I thinly sliced the chicken breast; my 1.29 lb. package of Misty Knoll natural, antibiotic-free chicken made four 2.6 oz. servings for chicken caesar salad (about 1/2 cup of chicken, 115 calories) that I vacuum sealed and froze and one 3.6 oz. serving for the tacos.

Prepare a recipe of salsa fresca . That's basically all vegetables and herbs: tomato, onion, jalapeño, cilantro, and just a little salt and lemon juice. This should be done 30 minutes before serving time.

Steam two corn tortillas using this technique .

The tacos are filled with sliced grilled chicken (3.6 oz.), lots of salsa fresca, and a little shredded Napa cabbage.

Two tacos total 290 calories. With 1 oz. of tortilla chips and more salsa fresca, 468 calories.