Soft Chicken Tacos

1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1 lb. skinless, boneless chicken thighs
Cooking spray
12 (6-inch) white corn tortillas
1-½ cups thinly sliced green cabbage
¼ 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 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.

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Sirloin Tacos

1 Tbsp Kosher salt
1 tsp Hungarian Paprika
1 tsp Dried granulated garlic
1 tsp Coarsely ground pepper
1 tsp dried thyme
2 lbs Sirloin steak, about 1-inch thick
12-16 Small (5 ½ – or 6-inch) flour or corn tortillas, warmed
Roasted Tomato Salsa

1. In a small bowl, combine the salt paprika, garlic, pepper and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

2. Heat one area of gas grill on high and another on low. Set the meat on the grates on the high side and sear until dark grill marks form, about 3 minutes per side. When the meat is nicely marked by the hot grill on both side, move meat to the cooler side of the gas grill and cover the grill so it can cook indirectly. Remove meat from the grill when it’s slightly firm to the touch or registers medium rare or medium.

3. Let meat rest for 5 minutes before carving, trim fat away from the steak and slice meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let the guest assemble their own tacos.

Serves 8

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