Chicken Salad Tacos

Servings: 2 | Serving Size: 3 tacos

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and leftover filling will keep for 48 hours. (The avocado will get a little brown but it will still be OK.)

Ingredients

• 1 large red bell pepper
• 8 ounces boneless, skinless chicken thighs
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1/4 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1/4 tsp. salt
• 1 avocado (peeled and diced)
• 2 large green onions (thinly sliced crosswise)
• 6 corn tortillas or corn taco shells
• 1 Tbsp. fresh cilantro

Preheat the oven to 350°F.

Place the pepper in the oven and roast, turning frequently, until it begins to blister on all sides.

Place the chicken thighs in a separate pan and place in the oven. Roast for about 12 to 15 minutes.

When the pepper is done, remove it from the oven and place in a brown paper bag, folding over the top.

Allow the pepper to cool for 10 minutes.

After the pepper is cool, peel and seed it and cut into 1/2 inch squares.

Once cooked, let the chicken cool and cut into 1/4 inch dice.

Place the diced chicken thighs in a bowl with the chili powder, paprika, cumin, cayenne pepper, salt, and avocado.

Chill well.

Serve the salad in the tortillas topped with the green onions and cilantro.