Spiced Chicken Breast Tacos with Avocado and Pomegranate Salsa Recipe

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

Directions

  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.
  3. 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.
  4. 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.
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Spiced Chicken Breast Tacos with Avocado and Pomegranate Salsa Recipe