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Grilled Chicken & Fresh Avocado Tacos

  • 30 minutes
  • Serves 4
  • Medium

Ingredients

Method

  1. Season the chicken breast with paprika, cumin, garlic powder, salt, and black pepper. Drizzle with olive oil and coat evenly.

  2. Heat a grill pan over medium-high heat. Cook the chicken for approximately 6–8 minutes per side, depending on thickness, until fully cooked and the internal temperature reaches 165°F (74°C).

  3. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.

  4. Cut the Hass avocados in half, remove the pits, scoop out the flesh, and slice into wedges.

  5. Warm the corn tortillas in a skillet for approximately 30 seconds per side.

  6. Assemble the tacos with grilled chicken, fresh avocado, shredded cabbage, and diced red onion.

  7. Garnish with cilantro and serve with lime wedges for squeezing over the tacos.

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