Mexican · lunch

Smoky Chicken Tacos

Name: Smoky Chicken Tacos
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 avocados, seeded and chopped finely; Shredded cabbage; 1 TBSP chili powder; 2-3 TBSP cilantro, finely chopped; 2 cups cooked corn; Corn tortillas; 1 TBSP cumin; EVOO (extra virgin olive oil); 1 TBSP garlic powder; Garlic powder, salt and pepper to taste; 1 jalapeno pepper, seeded, deveined, and finely chopped; Juice of 1 lime; Zest and juice of 1 lime; Extra lime for garnish; 1 TBSP onion powder; 1 tsp pepper; 3 TBSP red onion, finely chopped; 1 cup fresh red pepper, de-veined, de-seeded and coarsely chopped.; 2 Roma tomatoes, seeded and finely chopped; Salsa; 1/2 TBSP salt; Salt and pepper to taste; 3 boneless, skinless chicken breasts; Sour cream

“Smoky Chicken Tacos is a gluten free recipe with 8 servings. One serving contains 424 calories, 15g of protein, and 27g of fat. For $1.87 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. A mixture of corn tortillas, cilantro, chili powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a reasonably priced recipe for fans of Mexican food. It works best as a main course, and is done in roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. If you like this recipe, you might also like recipes such as Smoky Chicken Tacos, Smoky Chicken Tinga Tacos, and Smoky Chipotle Chicken Tacos ~ - One Sweet Mess.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Avocadosseeded and chopped finely2
Cabbage8 servings
Chili powder1 tbsp
Cilantrofinely chopped2 tbsp
Corn2 cups
Corn tortillas8 servings
Cumin1 tbsp
Evooextra virgin olive oil8 servings
Garlic powder1 tbsp
Garlic powdersalt and pepper8 servings
Jalapeno pepperseeded, deveined, and finely chopped1
Juice of limejuice1
Juice of lime1
Extra lime8 servings
Onion powder1 tbsp
Pepper1 tsp
Onionfinely chopped3 tbsp
Pepperde-veined, de-seeded and coarsely chopped.1 cup
Roma tomatoesseeded and finely chopped2
Salsa8 servings
Salt½ tbsp
Salt and pepper8 servings
Chicken breastsskinless chicken breasts3
Cream8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
For the Chicken Tacos:Preheat oven to 400 degrees.Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.)
2
Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear.
3
Add all ingredients to a bowl and mix well. Coating the avocado in the lime juice will help the guacamole to stay green and not turn brown. By chopping the avocado instead of creaming it it will make the guacamole stay green for days! I like to cut the tomato and avocado about the same size but all the other ingredients I finely chop.