Blackened Chicken and Grilled Avocado Tacos

By porcalina

Ingredients

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

Preparation

Step 1

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.