Chicken Mole Tacos
Perfectly Balance Your Plate
Serve with 1 cup veggies and 2 tbsp Guacamole.
1 tbsp creamy natural peanut butter, or pumpkin seed butter
1 1⁄3 cups water or broth
1⁄2 tsp sesame oil
1⁄2 oz (14 g) semi-sweet baking chocolate or dark chocolate
1 1⁄2 lbs (675 g) boneless, skinless chicken breasts (about 3 breasts)
2 tsp oil
12 corn tortillas or taco shells
Toppings (optional): lime wedges, sliced red onion, cilantro, feta cheese
- In a 4-cup microwaveable bowl, combine mix with peanut butter and water. Microwave, uncovered, on high for 3 min 30 sec, whisking halfway through. Stir in sesame oil and chocolate until well combined. Set aside.
- While sauce is cooking, cut chicken into bite-sized pieces.
- Heat oil in a large non-stick fry pan over medium heat. Add chicken; stir-fry for 8 min, or until cooked through. Reduce heat to low. Pour in mole sauce; stir to evenly coat chicken.
- Spoon into tortillas and serve with toppings, if desired.
Per serving (2 tacos): Calories 320, Fat 9 g (Saturated 2 g, Trans 0 g), Cholesterol 85 mg, Sodium 160 mg, Carbohydrate 30 g (Fibre 4 g, Sugars 4 g), Protein 30 g.
If you have a small fry pan, cook chicken in batches to avoid overcrowding the pan.