Blackened Chicken and Grilled Avocado Tacos
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
Member Ratings and Reviews
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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
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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





