Chicken Tacos

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder

2 tablespoons canola oil

2 avocados, cut in half, see removed

1/2 cup plain yogurt

2 limes, divided

1/4 cup cilantro

10 corn or whole-wheat flour tortillas, warmed

  • 2 cups cabbage, shredded
  • 1 cup fresh prepared salsa
  • 1 jalape├▒os, sliced (optional)
  • No Salt Seasoning and Pepper, to taste

In a small bowl mix together garlic powder, paprika, cumin, chili powder, no salt seasoning and pepper. Coat chicken with dried spice mixture. In a large skillet up to medium-high heat, add oil. Cook chicken for 8-10 minutes, turning all pieces, or until cooked all the way through.

In a medium bowl, mash avocados with no salt seasoning and pepper. Add yogurt, zest and juice of 1 lime and cilantro; mix together.

To serve, divide chicken in the tortillas. Serve with Avocado Cilantro Sauce, cabbage, salsa and jalapeno slices, if using.

Note: To make a creamier version of the Avocado Cilantro Sauce, place all ingredients in a food processor. Mix together until the sauce reaches desired consistency.

Sponsor: Intermountain Medical Center Heart Institute