Chicken Pomegranate Guac Tacos

• 4 (4-ounce) boneless and skinless chicken breast halves
• Olive oil cooking spray
• 1 teaspoon salt-free Mexican seasoning
• 1/2 teaspoon salt
• 1 avocado, peeled
• 1/2 cup pomegranate seeds
• 1 lime
• 1 garlic clove, minced
• 8 (6-inch) corn tortillas
• 8 tablespoons sliced red onion
• 1 cup shredded red cabbage
• 8 tablespoons crumbled low-fat queso fresco

1. Preheat grill pan over high heat. Coat chicken with olive oil spray; season with Mexican seasoning and salt. Grill 45 minutes per side; cut into bite-size cubes. In bowl, mash avocado with fork; stir in pomegranate seeds, juice from 1 lime, and minced garlic. On each of 4 plates, divide chicken and guacamole among 2 (6-inch) corn tortillas; top with 2 tablespoons sliced red onion, 1/4 cup shredded red cabbage, and 2 tablespoons crumbled low-fat queso fresco.
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chicken breast halves, olive oil cooking spray, salt, salt, avocado, pomegranate seeds, lime, garlic, corn tortillas, red onion, red cabbage

Taken from www.myrecipes.com/recipe/chicken-pomegranate-guac-tacos (may not work)