Sunday, June 05, 2005

Blackened Chicken and Grilled Avocado Tacos

Blackened Chicken and Grilled Avocado Tacos (Adapted from CL)

24 ounces skinless, boneless chicken breasts (I used 6 - 4 ounce sized pieces)
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 tablespoon fresh lime juice
1 ripe, but firm, peeled avocado, cut into 16 slices
2 teaspoons olive oil, divided
8 - 6" corn tortillas
2 cups shredded romaine lettuce
1 cup habanero lime salsa
4 tablespoons sour cream
1/4 cup finely chopped red onion

Pound chicken breasts to about 1/2" thickness with a meat mallet.

In a small bowl, whisk together paprika, cumin, oregano, sugar, garlic, salt, thyme, and red pepper. Sprinkle mixture evenly over chicken and let stand 10 minutes.

In a medium bowl, toss together juice and avocado. Heat a grill pan with 1 teaspoon oil over medium-high heat. Grill avocado slices for 2 minutes on each side or until well marked. Remove from the pan.

Add remaining 1 teaspoon oil and place chicken in pan. Cook 4 minutes on each side or until done. Let chicken rest 5 minutes and then cut into 1/4" slices.

Warm tortillas. Divide the chicken evenly among tortillas and 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.

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