Blackened Chicken and Grilled Avocado Tacos

Ingredients

• 1  avocado ripe peeled cut into 16 slices
• 8 6-inch corn tortillas ()
• 0.5 teaspoon thyme leaves dried
• 0.8 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lime fresh
• 1 teaspoon oregano dried
• 1 tablespoon paprika 
• 0.3 cup onion red finely chopped
• 2 cups romaine lettuce shredded
• 1 cup bottled salsa green low-sodium (such as Mountain Gringo)
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 0.3 cup cup heavy whipping cream fat-free sour
• 0.8 teaspoon sugar 

Equipment

• bowl
• frying pan
• plastic wrap
• grill
• grill pan
• meat tenderizer

Directions

1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Combine paprika and next 7 ingredients (through pepper) in a small bowl.
3. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
4. Combine juice and avocado in a medium bowl, tossing to coat.
5. 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.
6. Place chicken in pan. Cook 4 minutes on each side or until done.
7. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
8. 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.