Blackened Chicken And Grilled Avocado Tacos Recipes

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GRILLED AVOCADO TACOS



Grilled Avocado Tacos image

Grilled avocados on a warm corn tortilla topped with a fresh salsa made from grilled corn, black beans, jalapeño, cilantro and lime juice from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 35m

Yield 4

Number Of Ingredients 11

2 ears fresh corn, shucked
1 tablespoon olive oil
3 large avocados
7 ounces black beans, rinsed and drained
1 jalapeno pepper, seeded and finely chopped
1 small bunch cilantro, roughly chopped
2 limes
1 pinch sea salt
1 pinch ground black pepper
12 corn tortillas
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat grill to medium-high heat.
  • Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
  • Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
  • Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
  • Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
  • Wrap tortillas in foil and place on the grill while the avocados are cooking.
  • Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
  • Serve with your favorite hot sauce and additional lime wedges.

Nutrition Facts : Calories 638 calories, Carbohydrate 73.9 g, Fat 37.6 g, Fiber 25.1 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 331.6 mg, Sugar 4.3 g

BLACKENED CHICKEN AND GRILLED AVOCADO TACOS



BLACKENED CHICKEN AND GRILLED AVOCADO TACOS image

Categories     Chicken

Number Of Ingredients 17

4 (6-ounce) skinless, boneless chicken breast halves
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 peeled avocado, cut into 16 slices
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded romaine lettuce
1 cup bottled low-sodium salsa (such as Green Mountain Gringo)
1/4 cup fat-free sour cream
1/4 cup finely chopped red onion

Steps:

  • Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; 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. Yield: 4 servings (serving size: 2 tacos)

BLACKENED CHICKEN WITH AVOCADO SALSA



Blackened Chicken With Avocado Salsa image

The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.

Provided by TasteTester

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves (about 1 12 lbs. total)
2 teaspoons blackened steak seasoning
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 dash ground black pepper
1 avocado, halved, seeded, peeled and chopped
2/3 cup chopped fresh papaya
1/3 cup chopped sweet red pepper
1/4 cup chopped fresh cilantro
fresh fresh cilantro stem, for garnish (optional)

Steps:

  • Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once.
  • Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center.
  • Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.

Nutrition Facts : Calories 312.8, Fat 19.1, SaturatedFat 2.9, Cholesterol 68.4, Sodium 154.7, Carbohydrate 7.4, Fiber 4.1, Sugar 2.2, Protein 28.6

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE



Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories     Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

  • Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
  • Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
  • Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
  • Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
  • Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
  • Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

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