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Blackened Chicken and Grilled Avocado Tacos

Cooking Light
Blackened Chicken and Grilled Avocado Tacos
Photo: Jan Smith
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Worthy of a Special Occasion

The avocado will dry slightly in the pan, intensifying its flavor. Choose a ripe but firm avocado so it will hold its shape as it cooks. For a piquant variation, try adding a blend of 1 1/2 teaspoons of Hungarian hot paprika and 1 1/2 teaspoons of smoked Spanish paprika to the spice rub for a more intense flavor.

Yield: 4 servings (serving size: 2 tacos)

Ingredients

  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1  tablespoon  paprika
  • 1  teaspoon  ground cumin
  • 1  teaspoon  dried oregano
  • 3/4  teaspoon  sugar
  • 3/4  teaspoon  garlic powder
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried thyme
  • 1/4  teaspoon  ground red pepper
  • 1  tablespoon  fresh lime juice
  • 1  ripe peeled avocado, cut into 16 slices
  • Cooking spray
  • 8  (6-inch) corn tortillas
  • 2  cups  shredded romaine lettuce
  • 1  cup  bottled low-sodium salsa (such as Green Mountain Gringo)
  • 1/4  cup  fat-free sour cream
  • 1/4  cup  finely chopped red onion

Preparation

Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.

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

Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.

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.

Nutritional Information

Calories:
423 (25% from fat)
Fat:
11.6g (sat 3g,mono 5.1g,poly 2.6g)
Protein:
45.2g
Carbohydrate:
38g
Fiber:
5.7g
Cholesterol:
100mg
Iron:
3mg
Sodium:
675mg
Calcium:
158mg
David Bonom, Cooking Light, MAY 2006

Member Ratings and Reviews

5 stars
www.healthyfoodforliving.com
My husband absolutely loves these tacos, and requests them often. The spice blend is tasty, and the meal comes together quite quickly. Grilling the avocado slices is a nice touch, but isn't necessary for a delicious final product. I typically serve these tacos with whole wheat tortillas and 2% Greek yogurt - which is an excellent stand-in for sour cream.11/26/09

5 stars
LA Girl
Disappointed in this recipe, but has potential. The spice mix is good and it is easy and quick to prep. Next time I would not grill the avocado or mix with lime juice. I think the spices need the unadulterated buttery-ness flavor of raw, ripe avocado. Also served with a bit of low-fat cheddar08/04/09