Avocado and Chicken Tacos: A Fresh Flavor
These tacos are bursting with fresh ingredients and come together in a snap, perfect for a busy weeknight.
Ingredients
For the Chicken:
- 1 lb chicken breasts or thighs - boneless and skinless thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Tacos:
- 12 pcs corn or flour tortillas warmed
- 1 pc avocado thinly sliced
- 1 pc tomato diced
- 1/2 cup romaine lettuce (optional) chopped
- 1/2 cup Arugula chopped
- 1/4 cup fresh cilantro chopped
- 1 pc lime cut into wedges
- crumbled cotija cheese, sour cream, hot sauce, onions Optional toppings
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, chili powder, smoked paprika (if using), cumin, garlic powder, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through. Let cool slightly and then chop into bite-sized pieces.
Assemble the Tacos
- Warm tortillas according to package instructions. Top each tortilla with chicken, avocado slices, diced tomato, romaine lettuce, and fresh cilantro. Squeeze with lime juice and serve with your favorite toppings.
Notes
Tips:
- For a smoky flavor, grill the chicken instead of using a pan.
- Add a dollop of plain Greek yogurt for a creamy element.
- If you don't have fresh cilantro, you can substitute with chopped parsley.
- Leftover chicken can be stored in the refrigerator for up to 3 days and used in salads, burritos, or bowls.