Blackened Chicken and Grilled Avocado Tacos

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 25%
  • Fat: 11.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 45.2g
  • Carbohydrate: 38g
  • Fiber: 5.7g
  • Cholesterol: 100mg
  • Iron: 3mg
  • Sodium: 675mg
  • Calcium: 158mg

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

  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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