Blackened Chicken And Grilled Avocado Tacos

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon sugar
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 tablespoon fresh lime juice
• 1 ripe peeled avocado, cut into 16 slices
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded romaine lettuce
• 1 cup bottled low-sodium salsa (such as Green Mountain Gringo)
• 1/4 cup fat-free sour cream
• 1/4 cup finely chopped red onion

1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
2. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan.
3. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
4. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion.

skinless, paprika, ground cumin, oregano, sugar, garlic, salt, thyme, ground red pepper, lime juice, avocado, cooking spray, corn tortillas, shredded romaine lettuce, salsa, sour cream, red onion

Taken from www.myrecipes.com/recipe/blackened-chicken-grilled-avocado-tacos (may not work)