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Servings: 6 Tacos
- 6 Mission® Carb Balance® Flour Tortillas, warmed
- 6 Boneless, skinless chicken thighs (about 1.5 lbs total)
- 1 teaspoon Chili powder
- 1 Jalapeño, Sliced
- 1 Avocado, mashed
- Kosher salt to taste
- Pomegranate (garnish)
- Lime, optional
- Heat grill. Season the chicken with the chili powder and ¾ tsp. salt. Grill the chicken, turning once, until the chicken is cooked through about 10 minutes.
- Transfer the chicken to a plate to cool slightly. Cut chicken into cubes and top the tortillas with the chicken, mashed avocado and jalapeño slices.
- Garnish with lime wedges and pomegranate.
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