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Chicken Tacos with Charred Vegetables & Avocado Salsa Recipe

Name: Chicken Tacos with Charred Vegetables & Avocado Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large red bell pepper; 1 large yellow bell pepper; 1/2 large red onion; 1 ripe avocado; 1/2 pint cherry tomatoes; 1/4 cup chopped fresh cilantro; 1 lime; 1/2 cup shredded Monterey Jack cheese; 8 small flour tortillas

Stashcook

This recipe is for chicken tacos filled with tasty charred veggies and topped with a creamy avocado salsa. You'll cook chicken and veggies, then make a salsa with avocado. Put it all in tortillas and enjoy a yummy meal!

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large red bell pepper

1 large yellow bell pepper

1/2 large red onion

1 ripe avocado

1/2 pint cherry tomatoes

1/4 cup chopped fresh cilantro

1 lime

1/2 cup shredded Monterey Jack cheese

8 small flour tortillas

Method

Preheat your oven to 425°F (220°C).

In a small bowl, mix together chili powder, cumin, garlic powder, salt, and black pepper to create your spice blend.

Slice the chicken breasts into thin strips and toss them with half of the spice blend and 1/2 tablespoon of olive oil.

Slice the red and yellow bell peppers and the red onion into strips. Toss them with the remaining spice blend and the rest of the olive oil.

Spread the chicken and vegetables on a baking sheet and roast in the oven for 20 minutes, until the chicken is cooked through and the vegetables are slightly charred.

While the chicken and veggies are roasting, make the avocado salsa. Dice the avocado and cherry tomatoes, and place them in a bowl.

Chop the cilantro and add it to the bowl with the avocado and tomatoes.

Cut the lime in half and squeeze the juice over the avocado mixture. Add a pinch of salt and gently mix to combine.

Warm the flour tortillas in the microwave or on a skillet just until they are pliable.

Once the chicken and veggies are done, assemble the tacos by placing some of the chicken and veggies on each tortilla.

Top with the avocado salsa and shredded Monterey Jack cheese.

Serve immediately with any remaining lime wedges on the side.

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