Grilled Chicken Tacos With Avocado Crema Recipes

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA

Steps:

• Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
• Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
• Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
• Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

GRILLED AVOCADO TACOS

Steps:

• Preheat grill to medium-high heat.
• Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
• Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
• Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
• Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
• Wrap tortillas in foil and place on the grill while the avocados are cooking.
• Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
• Serve with your favorite hot sauce and additional lime wedges.

CHICKEN TACOS WITH AVOCADO SALSA

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GRILLED FISH TACOS WITH AVOCADO SAUCE

Steps:

• Rinse fish and pat dry; cut into four equal portions.
• Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
• Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
• Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
• Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

GRILLED CHICKEN TACOS WITH AVOCADO CREMA

Steps:

• 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.