| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon ancho chile powder
- 1 tablespoon New Mexican chile powder
- 1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup orange juice
- 1/2 lime, juiced (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 2 boneless skinless chicken breasts, about 8 ounces each
- 1 ripe Haas avocado, diced
- 1/2 small red onion, thinly sliced
- 1/3 cup fresh cilantro, coarsely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 lime, juiced (about 1 tablespoon)
- 1 tablespoon extra-virgin olive oil
- Three 6-inch blue or white corn tortillas
- 1 tablespoon extra-virgin olive oil
- 1/2 lime juiced (about 1 tablespoon)
- Sprig fresh cilantro
Instructions
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 204 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 41 mg |
| Sodium | 298 mg |
Reviews
Delicious! Sliced the chicken and served as tacos. Topped with the equally delicious salad and Cojita cheese. The marinade was amazing. This may be my new favorite
Very easy to make, chicken was delicious, salad great!
This was excellent. The avocado and red onion salad with it was so refreshing. My hubby loved it. This will be a favorite of ours.
Good recipe for chicken entree. Flavorful and easy to make.
Great flavors
Really delicious and flavorful
Excellent. Made it twice already.
another winner from Bobby!