Smoky Chicken Tacos
Smoky Chicken Tacos is a gluten free recipe with 8 servings.
- Servings: 8
- Total cooking time:
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
- Salt and pepper to taste
- 1 jalapeno pepper, seeded, deveined, and finely chopped
- 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
- 3 boneless, skinless chicken breasts
- Sour cream
Instructions:
- For the Chicken Tacos:Preheat oven to 400 degrees.Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.)
- Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear.
- 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.
