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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.


4 (4-ounce) boneless and skinless chicken breast halves
Olive oil cooking spray
1 teaspoon salt-free Mexican seasoning
1/2 teaspoon salt
1 avocado, peeled
1/2 cup pomegranate seeds
1 lime
1 garlic clove, minced
8 (6-inch) corn tortillas
8 tablespoons sliced red onion
1 cup shredded red cabbage
8 tablespoons crumbled low-fat queso fresco

These delicious antioxidant-rich tacos are bursting with flavor and pack a powerful 29 grams of protein per serving!

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