Chicken Pomegranate Guac Tacos

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.

Yield: Serves 4 (serving size: 2 tacos)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 374
  • Fat: 12.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 29g
  • Carbohydrate: 38g
  • Fiber: 8g
  • Cholesterol: 67mg
  • Iron: 2mg
  • Sodium: 380mg
  • Calcium: 167mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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