The juicy pomegranate seeds in Chicken Pomegranate Guac Tacos add tangy flavor, and research has shown they have more inflammation-fighting antioxidants than red wine or green tea.
4 (4-ounce) boneless and skinless chicken breast halves
Olive oil cooking spray
1 teaspoon salt-free Mexican seasoning
1/2 teaspoon salt
1 avocado, peeled
1/2 cup pomegranate seeds
1 garlic clove, minced
8 (6-inch) corn tortillas
8 tablespoons sliced red onion
1 cup shredded red cabbage
8 tablespoons crumbled low-fat queso fresco
How to Make It
Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 45 minutes per side; cut into bite-size cubes. In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.
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Normally I am a huge fan of pomegranate seeds, but they gave this a really weird texture. In addition, stirring the seeds into the avocado turned the guac an unappetizing shade of brown. I would make it again, only with leaving out the pomegranate!
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