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Grilled Chicken and Avocado Street Tacos

Grilled Chicken and Avocado Street Tacos

Yield: 4 servings

Ingredients

  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 tsp ground cumin
  • 1 1/4 tsp ancho chili powder
  • Salt and freshly ground black pepper

For serving

  • (About) 22 – 24 mini corn taco shells, warmed*
  • 1 large avocado, cored and sliced
  • 1 small red or yellow onion, chopped
  • 1/4 cup chopped cilantro
  • Lime wedges
  • Mexican hot sauce

Directions

  • Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, 1 tsp salt and 3/4 tsp pepper. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
  • Preheat a grill over medium-high heat (it should come to 425 – 450 degrees). Remove chicken from marinade. Season lightly with salt and grill until chicken has cooked through (thickest center should register from 165), turning once halfway through grilling, about 4 – 5 minutes per side. Transfer to a plate, cover with foil and let rest 5 minutes.
  • Dice grilled chicken into cubes. Layer together two tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
  • *If you don’t want to double up on the tortillas you’ll only need about 12.
By Kristina Mancino

Asian Crab and Avocado Spiralized Cucumber Salad

(Gluten Free & Paleo)

Prep Time:         Total Time:

10 Mins                   10 mins

Ingredients

  • 2 cucumber (peeled if desired)
  • 6.5oz wild caught lumb crab meat (fresh or canned)
  • 2 tbsp chopped cilantro
  • 1 tsp dried red pepper (flakes)
  • 1/2 tsp minced garlic
  • 2 -3 tsp sesame oil (divided)
  • 2 tsp rice vinegar (more dressing if desired)
  • splash of lime
  • 1/2 to 1 whole avocado (sliced or chopped)
  • 1 large plum
  • sesame seeds (optional)
  • sea salt / black pepper to taste

Instructions

  1. Wash and dry your veggies/fruit. Next spiralize your cucumber or slice julienne style. Peel first if desired. Pat dry your cucumber spirals so they are oversaturated with water. Add spiralized cucumber to a bowl then mix in 1 tsp or more of sesame oil and rice vinegar.
  2. In another small bowl, combine your crab meat, cilantro, pepper, garlic, vinegar, and 1 tsp sesame oil. Mix and add some fresh ground pepper if desired.
  3. Slice up your plum and avocado.
  4. Arrange all your ingredients in a large salad bowl or two small salad bowls. Season with salt/pepper and splash of lime.
  5. Garnish with sesame seeds.

 

(by Kristina Mancino)

SMOKEY CHICKEN WITH AVOCADO SAUCE

SMOKEY CHICKEN WITH AVOCADO SAUCE

Ingredients

  • Chicken
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon onion powder
  • 14 ounces boneless chicken breast
  • Avocado Sauce
  • 1 avocado, chopped
  • 1/4 cup Greek Yogurt or Homemade Mayo
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 jalapeno, chopped
  • 1 tablespoon lime juice.

Instructions

  1. In a small bowl combine oil, salt, smoked paprika and onion powder. Place chicken in a large zip top plastic bag and pour oil mixture over. Allow to marinate for 30 minutes.
  2. Meanwhile, make the avocado sauce by combining the avocado, Greek Yogurt, red onion cilantro, jalapeño and lime juice in a blender. Process until smooth. Refrigerate until ready to serve.
  3. Preheat grill pan to medium heat. Remove chicken from marinate and place on grill pan. Cook about 8 minutes per side, or until cooked through.
  4. To serve, place chicken on a plate and top with avocado sauce.