Lunch: Grilled Chicken Tacos with Avocado Crema

Recipe by Judy Kim Load up these tacos with fancy fixings to make your kitchen feel like a taqueria.

This recipe includes fertility superfoods such as:

Chicken Breast, Avocados

Health and fertility benefits of Grilled Chicken Tacos with Avocado Crema

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

kosher salt
Freshly ground black pepper
1 tbsp. cumin
1 tsp. chili powder
1 1/2 lb. boneless, skinless chicken breasts, cut in half
vegetable oil
2 avocados
1/2 c. mayonnaise
3 limes
1/2 c. chopped cilantro, plus more for garnish
8 corn tortillas
2 c. shredded red cabbage
1 c. Pico de Gallo
1/2 c. pickled jalapeños

Instructions

In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.

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