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Chicken-Avocado Soft Tacos

Photo: Iain Bagwell
Prep time 25 mins
Cook time 10 mins

Serves 4


  • 4 boneless, skinless chicken breast halves (about 1 1/2 lbs.)
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 3 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • 2 teaspoons finely grated fresh ginger
  • 1 ripe avocado, peeled, pitted and chopped
  • 6 radishes, trimmed and thinly sliced
  • 6 scallions, white and light green parts, chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 12 small corn tortillas, warmed

Nutrition Information

  • calories 450
  • fat 26 g
  • satfat 4 g
  • protein 39 g
  • carbohydrate 18 g
  • fiber 5 g
  • cholesterol 109 mg
  • sodium 358 mg

How to Make It

  1. Preheat a gas grill to high. Brush chicken with 1 Tbsp. oil. Season with salt and pepper.

  2. Whisk together lime juice, sugar and ginger in a large mixing bowl until sugar has dissolved fully. Whisk in remaining 3 Tbsp. oil until well combined. Add avocado, radishes, scallions and cilantro to bowl. Season with salt; mix until completely coated in lime-juice dressing.

  3. Turn grill to medium-high and oil grates. Grill chicken with cover closed, turning once, until cooked through (no pink remains), about 10 minutes total. Transfer chicken to a cutting board and loosely cover with foil. Let rest for about 5 minutes. Thinly slice chicken and add to bowl with avocado mixture. Toss together until combined. Divide filling equally among tortillas and serve immediately.