Blackened Chicken and Grilled Avocado Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The avocado will dry slightly in the pan, intensifying its flavor. Choose a ripe but firm avocado so it will hold its shape as it cooks. For a piquant variation, try adding a blend of 1 1/2 teaspoons of Hungarian hot paprika and 1 1/2 teaspoons of smoked Spanish paprika to the spice rub for a more intense flavor. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon paprika |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
3/4 teaspoon sugar |
3/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon ground red pepper |
1 tablespoon fresh lime juice |
1 ripe peeled avocado, cut into 16 slices |
cooking spray |
8 (6-inch) corn tortillas |
2 cups shredded romaine lettuce |
1 cup bottled low-sodium salsa (such as green mountain gringo) |
1/4 cup fat-free sour cream |
1/4 cup finely chopped red onion |
Directions:
1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
2. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan.
3. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
4. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion.
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