We haven't made these since summer because we bbq the meat, but it is delicious.
1tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 lb. skinless, boneless chicken thighs
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)
Prepare grill. combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tbsp. cabbage and 1 tsp. cheese. Serve with sour cream, if desired.