Avocado is packed with monounsaturated fats that help reduce inflammation and will help you feel fuller longer.

Source: http://clv.h-cdn.co/assets/cm/15/09/54f0f0ef85616_-_d-chicken-tacos-avocado-pomegranate-salsa-recipe-wdy0315-s2.jpg

PREP: 0:20
LEVEL: Moderate


  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ¼ tsp. chipotle chili powder
  • Kosher salt
  • pepper
  • 1 tbsp. olive oil
  • 2 large boneless, skinless chicken breasts
  • 4 medium radishes
  • 2 scallions
  • 1 large avocado
  • ¼ c. pomegranate seeds
  • 1 tbsp. fresh lime juice
  • ½ c. Fresh cilantro leaves
  • 8 small flour tortillas
  • sour cream



1) Heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.

2) Heat the oil in a medium skillet over medium heat. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.

3) Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.

4) Slice the chicken into 1/4-inch-thick pieces. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.


Bon Appetit