Spiced Chicken Tacos with Avocado and Pomegranate Salsa

By AzWench

Ingredients

• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. chipotle chili powder
• kosher salt
• Pepper
• 1 tbsp. olive oil
• 2 large boneless, skinless chicken breasts
• 4 medium radishes
• 2 scallions
• 1 large avocado
• 1/4 c. pomegranate seeds
• 1 tbsp. fresh lime juice
• 1/2 c. fresh cilantro leaves
• 8 small flour tortillas
• sour cream

Preparation

Step 1

1. Heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.

2. Heat the oil in a medium skillet over medium heat. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.
Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.

3. Slice the chicken into 1/4-inch-thick pieces. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.