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Ingredients

  • 1 pound of boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 ripe avocados, sliced
  • 8 small corn tortillas
  • 1/2 cup of diced tomatoes
  • 1/4 cup of diced red onion
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges

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Grilled Chicken and Avocado Tacos

Created by: Howcan Team

Ingredients

  • 1 pound of boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 ripe avocados, sliced
  • 8 small corn tortillas
  • 1/2 cup of diced tomatoes
  • 1/4 cup of diced red onion
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  • Preheat grill to medium-high heat.
  • In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Brush the chicken breasts with the spice mixture and place them on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing into strips.
  • While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side.
  • To assemble the tacos, place a few slices of grilled chicken on each tortilla. Top with sliced avocado, diced tomatoes, diced red onion, and chopped cilantro. Squeeze a lime wedge over each taco before serving.
  • Serve immediately and enjoy!
Main Course
Mexican

Grilled Chicken and Avocado Tacos have a rich history rooted in Mexican cuisine. This dish combines the smoky flavors of grilled chicken with the creamy texture of ripe avocados, creating a mouthwatering taco filling. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique twists. The best version of this dish can be found in the vibrant street food markets of Mexico City, where local vendors expertly grill the chicken and pair it with perfectly ripe avocados. The key to making this dish shine is using high-quality, well-seasoned chicken and perfectly ripe avocados. Alternatively, some chefs also add a zesty lime and cilantro marinade to elevate the flavors.

30 min

|

4

|

380 calories

Instructions

  • Preheat grill to medium-high heat.
  • In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Brush the chicken breasts with the spice mixture and place them on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing into strips.
  • While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side.
  • To assemble the tacos, place a few slices of grilled chicken on each tortilla. Top with sliced avocado, diced tomatoes, diced red onion, and chopped cilantro. Squeeze a lime wedge over each taco before serving.
  • Serve immediately and enjoy!
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