Sunny Side Up Southwest
Grilled Chicken and Avocado Tacos Topped with Fried Eggs and Fresh Salsa
40 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
These fusion tacos borrow their swagger from the American Southwest: smoky grilled chicken, creamy avocado, and a luscious fried egg riding shotgun atop each tortilla. The real trick here? That runny yolk acts as a built-in sauce, making your tacos extra saucy, with minimal effort.
Equipment needed
- Grill or grill pan
- Nonstick skillet
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, 1 teaspoon kosher salt, black pepper, lime zest, and half the lime juice.
- 02Add the chicken breasts to the marinade, turning to coat. Let sit at room temperature for 15 minutes.
- 03While chicken marinates, combine tomatoes, red onion, cilantro, jalapeño, and remaining lime juice in a bowl. Add 1/2 teaspoon salt and stir well. Set aside for flavors to mingle.
- 04Preheat a grill or grill pan over medium-high heat. Brush grates lightly with remaining 1 tablespoon olive oil.
- 05Grill chicken for 5-7 minutes per side, until internal temperature reaches 160°F. Let rest 5 minutes, then slice thinly.
- 06Warm corn tortillas directly on the grill for 30 seconds per side, until pliable and lightly charred. Wrap in a kitchen towel to keep warm.
- 07Heat a nonstick skillet over medium heat and add a touch of oil. Crack in eggs, one at a time, and cook sunny-side-up until whites are set but yolks are runny, 2-3 minutes.
- 08To assemble, layer sliced chicken and avocado onto each tortilla. Spoon salsa over the top, then crown each taco with a fried egg. Serve immediately, preferably with extra napkins for yolk emergencies.
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