*** Pan-Grilled Chicken Tacos with Corn and Black Bean Salsa

• 3/4 small red onion, thinly sliced
• 1/2 jalapeno, finely chopped
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp chipotle pepper powder
• 3 boneless, skinless chicken thighs (4oz each), well trimmed
• 8 corn tortillas (6")
• 1 cup shredded romaine lettuce
• 1/2 cup fat-free corn and black bean salsa

Combine the onion, jalapeno, and lime juice in a small bowl.
Mix the cumin, chili powder, salt, and chipotle powder in a separate small bowl. Rub the mixture over the chicken. Coat a nonstick grill pan with cooking spray and heat over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side or until a thermometer inserted into the thickest portion registers 170. Transfer to a cutting board. When cool enough to handle, cut into strips.
Heat the tortillas according to package directions. Top each with 2 tablespoons lettuce, 3 tablespoons chicken strips, 1 tablespoon of the onion mixture, and 1 tablespoon salsaand fold in half. Serve while the tortillas are still warm.
4 servings, 2 tortillas 7 WW PointsPlus per serving.