These colorful tacos are the perfect addition to your weeknight dinner rotation. Though not your typical topping, red pomegranate seeds give your tacos a juicy deliciousness that's hard to duplicate. Plus, they're full of inflammation fighting antioxidants.

Rebecca Toback
April 03, 2013

These colorful tacos are the perfect addition to your weeknight dinner rotation. Though not your typical topping, red pomegranate seeds give your tacos a juicy deliciousness that's hard to duplicate. Plus, they're full of inflammation fighting antioxidants.

A tasty guacamole made from a combination of avocados, lime juice, and minced garlic also adds to the flavoring in this healthy, less-than-400-calorie dinner, supplying about one-third of your necessary fiber for the day.

To make, preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 4–5 minutes per side; cut into bite-size cubes.

In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.

Ingredients: boneless and skinless chicken breast halves, olive oil cooking spray, salt-free Mexican seasoning, salt, 1 avocado, pomegranate seeds, lime, garlic clove, corn tortillas, red onion, shredded red cabbage, crumbled low-fat queso fresco.

Try this Recipe: Chicken Pomegranate Guac Tacos

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