Garlic Chipotle Chicken Tacos with Avocado Orange Salad

On  Monday Night we made these Chipotle Garlic Chicken tacos from Cooking Light. We found it in the June 2012 edition, pg 74.

The only ingredient we substituted was low fat flour tortillas for the corn tortillas. We did, however alter the cooking methods. We sliced the chicken first, tossed it in the sauce and cooked it in a pan. Same with the veggies. Turned out great! We also added some Mexican cheese and sour cream. Very tasty and fairly spicy! Must've been good since Rhiannon had seconds and we never see her eat! ;) Hehe

Weight Watcher Points+ = 9 for:
- 1/2 chicken breast (2)
- 1 large low-fat tortilla (3)
- 1 Tbsp light sour cream (1)
- 1/4 c Mexican cheese (3)
- peppers and onions (0)
- didn't calculate the marinade/sauce

The recipe suggested serving Avocado Orange Salad with the tacos. Mmmmmmmmm.... delicious!! I could have eaten just this and been very happy! We did add romaine lettuce and omitted the tomatoes [Dave swears they cause cancer ;) ].

We figured 3 Weight Watcher Points+ for a serving (1 for the olive oil and 2 for the avocado).
Here is the recipe for that:

Combine:
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt

Peel and section 1 orange; squeeze membranes to extract juice into bowl. Stir garlic mixture with a whisk. Add orange sections, ½ cup halved grape tomatoes, ¼ cup thinly sliced red onion, and 1 cup sliced avocado to garlic mixture; toss gently.

Serves 4 (about 1/2 cup) CALORIES 119; FAT 8.6g (sat 1.2g); SODIUM 126mg