Noah Spence’s Grilled Chicken Tacos

5

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Buccaneers defensive end, Noah Spence, offers up his favorite quick and healthy chicken tacos.

INGREDIENTS

FOR THE CHICKEN

2 skinless chicken breasts
2 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt + Pepper
Soft corn tortillas

FOR THE DRESSING & GARNISH

1 avocado
½ cup sour cream
Salt + Pepper
½ cabbage, shredded
Fresh cilantro, torn or chopped

INSTRUCTIONS

1. Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl.

2. Pour in the olive oil and add the spices, add salt and pepper to taste. Toss the chicken in the marinade until it is evenly coated and set aside.

3. Peel and slice the avocado and place in a mixing bowl with sour cream and salt and pepper to taste. Mash together until creamy and smooth. Add preferred amount of chopped cilantro.

4. Heat a pan over medium-high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.

5. Toast the tortillas over a natural gas burner, flipping once.

6. To assemble the tacos, fill a warmed corn tortilla with shredded cabbage and a few pieces of chicken, drizzle with avocado dressing and garnish with additional cilantro, salsa or your favorite taco sauce.

NOTES

1. Noah’s Tip: Add more or less chili powder based on your preferred level of heat.