If you have around 45 minutes to spend in the kitchen, Smoky Chicken Tacos might be a super gluten free recipe to try. This recipe makes 8 servings with 424 calories, 15g of protein, and 27g of fat each. For $1.87 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. It works well as an affordable main course. Head to the store and pick up corn, juice of lime, corn tortillas, and a few other things to make it today. Not a lot of people really liked this Mexican dish. It is brought to you by Foodista. With a spoonacular score of 80%, this dish is solid. Similar recipes include Braised Smoky Pork With Fresh Pappardelle, Smoky Baby Back Ribs, and Smoky Baked Beans.

Servings: 8

Ingredients:

Equipment:

Cooking instruction summary:

1. For the Chicken Tacos:
2. Preheat oven to 400 degrees.
3. Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.) Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear. Let cool a bit. Decrease oven temperature to 200 degrees. While chicken is cooking make the guacamole and corn salsa.
4. While chicken is still warm, shred with 2 forks and when shredded, squeeze lime juice over the chicken and a bit of extra salt if needed. Keep chicken warm by covering it with foil.
5. In a skillet on med high heat, put a small amount of canola oil or cooking spray in the pan and let heat. Cook corn tortillas until browned on both sides and place on a cookie sheet in the 200 degree oven to keep warm while finishing the rest.
6. Make the tacos by laying a tortilla flat and adding chicken, corn salsa, and guacamole. Top with sour cream, salsa, shredded cabbage and a lime for garnish. Enjoy!
7. For the Corn Salsa:
8. Add all ingredients to a bowl and mix well. Season with salt and pepper to taste. Keep in the frig while cooking everything else so the ingredients can meld together.
9. For the Guacamole:
10. Add all ingredients to a bowl and mix well. Coating the avocado in the lime juice will help the guacamole to stay green and not turn brown. By chopping the avocado instead of creaming it it will make the guacamole stay green for days! I like to cut the tomato and avocado about the same size but all the other ingredients I finely chop.

Step by step:

1. For the Chicken Tacos:Preheat oven to 400 degrees.Coat chicken with evoo and spices evenly on both sides, (save lime for cooked chicken.)

2. Bake at 400 degrees for 20-25 minutes or until cooked through and juices run clear.

Let cool a bit. Decrease oven temperature to 200 degrees. While chicken is cooking make the guacamole and corn salsa.While chicken is still warm, shred with 2 forks and when shredded, squeeze lime juice over the chicken and a bit of extra salt if needed. Keep chicken warm by covering it with foil.In a skillet on med high heat, put a small amount of canola oil or cooking spray in the pan and let heat. Cook corn tortillas until browned on both sides and place on a cookie sheet in the 200 degree oven to keep warm while finishing the rest.Make the tacos by laying a tortilla flat and adding chicken, corn salsa, and guacamole. Top with sour cream, salsa, shredded cabbage and a lime for garnish. Enjoy!For the Corn Salsa

Add all ingredients to a bowl and mix well. Season with salt and pepper to taste. Keep in the frig while cooking everything else so the ingredients can meld together.For the Guacamole

1. Add all ingredients to a bowl and mix well. Coating the avocado in the lime juice will help the guacamole to stay green and not turn brown. By chopping the avocado instead of creaming it it will make the guacamole stay green for days! I like to cut the tomato and avocado about the same size but all the other ingredients I finely chop.

Nutrition Information: