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.
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
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
How to Make It
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.
Subbed mesquite seasoning for the paprika & salt, and shredded cabbage instead of lettuce. Used both flour & corn tortillas. For another topping made the citrus-pickled red onions from CL's chicken carne asada tacos. Served with simple side of tomatoes, lime & cilantro and some refried black beans. Very good dinner.
These were delicious and so easy to make. I put together the rub ahead of time in a ziploc freezer bag and just tossed the chicken in before cooking. I was the first chicken I'd ever blackened and was absolutely delicious! I bought the thin sliced chicken breast to be sure they cooked all the way through. Grilling the avocado brought out another level of flavor which just added to the meal.
I would make it again!
Yum! The spice mix is really, really tasty and I will definitely make this again. A couple of modifications: I barbecued the chicken and avocado, and the avocado was in quarters that I squeezed half a lime over and let sit for 5 mins before grilling. The avocado got sliced after grilling along with the chicken. I also grilled the tortillas to heat them since the grill was already on (I recommend it!). The grilled avocado was still creamy and a bit smokey with a subtle lime flavour. I served these with garlic-lime refried beans.
Simply fabulous recipe. My husband adored these, and the blackened chicken rub is outstanding. I thought the grilled avocado made this recipe - such a rich and creamy texture and taste. Will definitely make again and would be a great summer recipe for company.
My husband absolutely loves these tacos, and requests them often. The spice blend is tasty, and the meal comes together quite quickly. Grilling the avocado slices is a nice touch, but isn't necessary for a delicious final product.
I typically serve these tacos with whole wheat tortillas and 2% Greek yogurt - which is an excellent stand-in for sour cream.
Disappointed in this recipe, but has potential. The spice mix is good and it is easy and quick to prep. Next time I would not grill the avocado or mix with lime juice. I think the spices need the unadulterated buttery-ness flavor of raw, ripe avocado. Also served with a bit of low-fat cheddar
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