Chicken Pomegranate Guac Tacos

Chicken Pomegranate Guac Tacos
Photo: Jonny Valiant
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.


Serves 4 (serving size: 2 tacos)

Nutritional Information

Calories 374
Fat 12.8 g
Satfat 2.8 g
Monofat 6.6 g
Polyfat 2.1 g
Protein 29 g
Carbohydrate 38 g
Fiber 8 g
Cholesterol 67 mg
Iron 2 mg
Sodium 380 mg
Calcium 167 mg


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 lime
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


Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 4–5 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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