How many calories are in Soft Chicken Taco?

One serving has 175 kcal. The recipe makes 4 servings (1 taco each).

How much protein is in Soft Chicken Taco?

16 g of protein per serving, with 19 g of carbohydrates and 4 g of fat.

What do I need to make Soft Chicken Taco?

13 ingredients: 2 chicken breasts, thawed, skin and bone removed from each piece, 1/2 teaspoon vegetable oil, 1 teaspoon garlic, finely chopped, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 2/3 tablespoon taco seasoning or chili powder (optional) ….

Soft Chicken Taco

Name: Soft Chicken Taco
Yield: 4 servings
Ingredients: 2 chicken breasts, thawed, skin and bone removed from each piece; 1/2 teaspoon vegetable oil; 1 teaspoon garlic, finely chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2/3 tablespoon taco seasoning or chili powder (optional); 1 green pepper, sliced; 1 medium onion, sliced; 4 soft tortillas, 6-inch size; 1/4 head Romaine lettuce, sliced thin; 1/4 cup tomatoes, diced; 4 teaspoons fresh tomato salsa; 1 tablespoon parsley or cilantro, chopped (optional)

Tacos can be served for lunch or dinner. This recipe uses fresh tomato salsa.

175kcal per serving

16 gprotein

19 gcarbohydrates

4 gfat

4servings (1 taco)

Ingredients

2 chicken breasts, thawed, skin and bone removed from each piece nutrition facts
1/2 teaspoon vegetable oil nutrition facts
1 teaspoon garlic, finely chopped nutrition facts
1/4 teaspoon salt nutrition facts
1/4 teaspoon black pepper nutrition facts
2/3 tablespoon taco seasoning or chili powder (optional)
1 green pepper, sliced nutrition facts
1 medium onion, sliced nutrition facts
4 soft tortillas, 6-inch size
1/4 head Romaine lettuce, sliced thin nutrition facts
1/4 cup tomatoes, diced nutrition facts
4 teaspoons fresh tomato salsa
1 tablespoon parsley or cilantro, chopped (optional)

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	175 kcal
Total fat	4 g	5%
Saturated fat	1 g	5%
Cholesterol	33 mg	11%
Sodium	450 mg	20%
Total carbohydrates	19 g	7%
Dietary fiber	2 g	7%
Total sugars	4 g
Added sugars	0 g	0%
Protein	16 g	32%
Vitamin D	0 µg	0%
Calcium	73 mg	6%
Iron	2 mg	11%
Potassium	551 mg	12%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Grains: 1 ounce

Directions

In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
If using taco seasoning or chili powder, add that too.
Cover the bowl with plastic wrap, and place it in the refrigerator for about 30 minutes.
While the chicken is in the refrigerator, cook the pepper and onion on a stovetop over medium heat until done (about 12 minutes).
Cook the chicken over medium heat. Cook each side about 10 to 15 minutes.
Place chicken on a plate. Let it cool for 5 minutes. Cut the chicken into strips.
To make the tacos, put chicken on the tortilla first. Add peppers and onion strips next. Top with lettuce, tomato, and salsa. If using parsley or cilantro, add that too.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured by a food thermometer. Learn more about: Garlic Bell Peppers Onions Lettuce Tomatoes Herbs

Source

A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/soft-chicken-taco, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.