Blackened Chicken and Grilled Avocado Tacos

Name: Blackened Chicken and Grilled Avocado Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe peeled avocado, cut into 16 slices; 8 6-inchs (6-inch) corn tortillas; 1 teaspoons dried thyme; 1 teaspoons garlic powder; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 1 teaspoon dried oregano; 1 Tbsp paprika; 59 milliliters finely chopped red onion; 473 milliliters shredded romaine lettuce; 237 milliliters bottled low-sodium salsa (such as Green Mountain Gringo); 1 teaspoons salt; 680 grams skinless, boneless chicken breast halves; 59 milliliters fat-free sour cream; 1 teaspoons sugar

Blackened Chicken and Grilled Avocado Tacos is a gluten free main course. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 453 calories, 42g of protein, and 17g of fat each. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of ground pepper, chicken breast halves, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Combine paprika and next 7 ingredients (through pepper) in a small bowl.

Ingredients you will need

Paprika

Pepper

Equipment you will use

Bowl

Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.

Ingredients you will need

Whole Chicken

Paprika

Combine juice and avocado in a medium bowl, tossing to coat.

Ingredients you will need

Avocado

Juice

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Spray

Avocado

Equipment you will use

Grill Pan

Grill

Frying Pan

Place chicken in pan. Cook 4 minutes on each side or until done.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Avocado Slices

Sour Cream

Tortilla

Whole Chicken

Lettuce

Onion

Salsa

Equipment

Ingredients

Servings:

ripe peeled avocado, cut into 16 slices 86-inchs

(6-inch) corn tortillas 1teaspoons

dried thyme 1teaspoons

garlic powder 1teaspoon

ground cumin 0teaspoons

ground red pepper 1Tbsp

fresh lime juice 1teaspoon

dried oregano 1Tbsp

paprika 59milliliters

finely chopped red onion 473milliliters

shredded romaine lettuce 237milliliters

bottled low-sodium salsa (such as Green Mountain Gringo)1teaspoons

salt 680grams

skinless, boneless chicken breast halves 59milliliters

fat-free sour cream 1teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.