Roasted Chicken Tacos


  • 6 Mission® Carb Balance® Tortillas, warmed
  • 6 Boneless, skinless chicken thighs (about 1.5 lbs total)
  • 1 tsp. Chili powder
  • 1 Jalapeño, sliced
  • 1 Avocado, mashed
  • Kosher salt to taste
  • Pomegranate (garnish)
  • Lime, optional


  • 1 Green bell pepper and 1 red bell pepper for garnish (as desired)
  • As needed Buffalo wing sauce


  1. Heat grill. Season the chicken with the chili powder and ¾ tsp. salt. Grill the chicken, turning once, until the chicken is cooked through about 10 minutes.
  2. Transfer the chicken to a plate to cool slightly. Cut chicken into cubes and top the tortillas with the chicken, mashed avocado and jalapeño slices.
  3. Garnish with lime wedges and pomegranate.

Makes 6 Tacos

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