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


Credit: Jonny Valiant

Recipe Summary test

Serves 4 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

374 calories; fat 12.8g; saturated fat 2.8g; mono fat 6.6g; poly fat 2.1g; protein 29g; carbohydrates 38g; fiber 8g; cholesterol 67mg; iron 2mg; sodium 380mg; calcium 167mg.