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servings:

These simply prepared chicken tacos are an example of healthful Mexican cooking and are a way to teach students about grilling techniques, Mexican spices, and basic salsas. Serve with Pico de Gallo or Tomatillo Salsa.  

• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken thighs
• Cooking spray
• 12 (6-inch) white corn tortillas
• 1 1/2 cups thinly sliced green cabbage
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
• Low-fat sour cream (optional)

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