Chicken Pomegranate Guac Tacos

chicken-pomegranate-guac-taco Photo: Jonny Valiant


  • 4 (4-ounce) boneless and skinless chicken breast halves
  • Olive oil cooking spray
  • 1 teaspoon salt-free Mexican seasoning
  • 1/2 teaspoon salt
  • 1 avocado, peeled
  • 1/2 cup pomegranate seeds
  • 1 lime
  • 1 garlic clove, minced
  • 8 (6-inch) corn tortillas
  • 8 tablespoons sliced red onion
  • 1 cup shredded red cabbage
  • 8 tablespoons crumbled low-fat queso fresco


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.

  • Yield: Serves 4 (serving size: 2 tacos)

Nutritional Information

Calories per serving: 374
Fat per serving: 12.8g
Saturated fat per serving: 2.8g
Monounsaturated fat per serving: 6.6g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 29g
Carbohydrate per serving: 38g
Fiber per serving: 8g
Cholesterol per serving: 67mg
Iron per serving: 2mg
Sodium per serving: 380mg
Calcium per serving: 167mg

Good to Know

The juicy pomegranate seeds add tangy flavor, and research has shown they have more inflammation-fighting antioxidants than red wine or green tea.