Prep time: 20 minutes Total time: 30 minutes
Serves 4 (2 tacos each)
Chipotle chilies give the chicken a smoky, spicy kick that is cooled down by a crunchy avocado cucumber relish.
Adapted from www.avocadocentral.com.
1 large ripe avocado, peeled, seeded and diced
1/4 cup seeded and finely chopped English cucumber
3 tablespoons finely diced red onion
1 large red radish, diced
2 tablespoons finely chopped fresh parsley or cilantro
1 tablespoon red wine vinegar
2 teaspoons olive oil
Salt to taste
1 tablespoon olive oil
2 tablespoons finely chopped red onion
1 clove garlic, finely chopped
2 to 4 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
2 medium vine-ripened tomatoes, cored, seeded and diced
2 green onions, finely sliced
3 cups coarsely shredded roasted chicken breast
Salt and pepper to taste
8 small corn tortillas
Cilantro leaves and lime slices for garnish
To make the relish: In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
Add parsley and red wine vinegar, and slowly drizzle in the oil until combined. Season with salt to taste. Cover, pressing plastic wrap firmly on the relish and refrigerate until use.
To make tacos: Heat a medium sauté pan over medium-high heat.
Add the oil and the onion to the pan; cook for 2 minutes, stirring often.
Add the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
Cook for 3 to 4 minutes, or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
Add the green onions and chicken, and mix well. Season with salt and pepper to taste, and remove from heat.
Heat the tortillas in a separate small sauté pan over medium-high heat for about 15 seconds on each side to warm through. Or warm in the microwave oven.
Divide and spoon the chicken mixture among the tortillas, top each taco with the avocado relish, garnish with cilantro leaves and serve with lime slices.
Per serving: 360 calories (38 percent from fat), 15 grams fat (2.5 grams sat. fat), 30 grams carbohydrates, 26 grams protein, 105 mg sodium, 60 mg cholesterol, 5 grams fiber.