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Chicken Tacos with Corn

Calories: 264 WW Freestyle Points: 3
Chicken Tacos with Corn

Quick, tasty and very satisfying. 3 points per taco with a tablespoon of sour cream. Recipe makes 6 tacos.

Total Cook/Prep time: 30 minutes


  • 1 lb chicken breast (cut in cubes)
  • 1 can Roman beans (rinsed and drained)
  • 1 green bell pepper (sliced in thin strips)
  • 1 onion (sliced)
  • 1 1/2 cups Salsa Verde (Tomatillo Salsa)
  • Fresh cilantro leaves (a handful or so)
  • Juice of 1 lime
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper
  • 6 tbsp sour cream
  • 6 small corn tortillas
  • 6 small pieces frozen corn on the cob
  • Olive oil spray


Heat a pan on the stove top (medium heat)

Spray with olive oil (or cooking spray) and sautee the onions and peppers for about 4 - 5 minutes

Remove the onions and peppers from the pan, set aside

In the same pan, add the chicken, cumin, chili powder, garlic powder, salt and pepper

Cook for about 8 - 10 minutes (rotating the chicken pieces)

Add the beans and cook for another minute or two

Remove the chicken and beans from the pan and set aside

Rinse and dry the pan

Reheat the pan and sautee the corn on the cobb for about 8 - 10 minutes (rotating as you go)

Add a spray of olive oil and a squeeze of lime juice to the corn

Remove from heat and set aside

Heat the tortillas in the toaster oven for about 2 - 3 minutes or until warm and slightly toasted

Set the tortillas on a platter (I have a set of taco stands to keep them upright but this is not 100% necessary).

Add chicken/beans,  tomatillo salsa, peppers, onions and a tbsp of sourcream (throughout the 6 tortillas)

Plate and add one or two pieces of the corn as a side

Have a great day today.

  5 (2 reviews)
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