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Spiced Chicken Tacos with Avocado and Pomegranate Salsa

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Rate this recipe 4.5/5 (4 Votes)

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

Details

Adapted from womansday.com

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.

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