Lunch: Grilled Chicken Tacos with Avocado Crema

Recipe by Judy Kim Load up these tacos with fancy fixings to make your kitchen feel like a taqueria.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Chicken Tacos with Avocado Crema

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

kosher salt
Freshly ground black pepper
1 tbsp. cumin
1 tsp. chili powder
1 1/2 lb. boneless, skinless chicken breasts, cut in half
vegetable oil
2 avocados
1/2 c. mayonnaise
3 limes
1/2 c. chopped cilantro, plus more for garnish
8 corn tortillas
2 c. shredded red cabbage
1 c. Pico de Gallo
1/2 c. pickled jalapeños

Instructions

In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.

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