Blackened Chicken and Grilled Avocado Tacos

Blackened Chicken and Grilled Avocado Tacos Recipe
Photo: Jan Smith
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.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Nutritional Information

Calories 423
Caloriesfromfat 25 %
Fat 11.6 g
Satfat 3 g
Monofat 5.1 g
Polyfat 2.6 g
Protein 45.2 g
Carbohydrate 38 g
Fiber 5.7 g
Cholesterol 100 mg
Iron 3 mg
Sodium 675 mg
Calcium 158 mg

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

Preparation

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.

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.

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.

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.

Note:

David Bonom,

May 2006
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