Avocado Chicken Salad Tacos

This recipe combines tender chicken with avocado, fresh herbs and a creamy dressing, all wrapped up in a warm tortilla. Whether you’re seeking a refreshing lunch option or a crowd-pleasing dinner, these tacos are a delightful fusion of Mexican-inspired ingredients and healthy, protein-packed goodness. Even better . . . use a rotisserie chicken and you’re looking at an easy meal that can be served up in under 30 minutes.

Avocado Chicken Salad Tacos

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Prep Time 20 minutes mins

Servings: 8 tacos

Calories: 350

Ingredients Method

Ingredients

  

• 8 ea. Corn tortillas
• 1 ea. Rotisserie chicken – skin and bones removed, meat shredded
• 1 c. 2% Cheddar or Monterey Jack cheese, shredded
• 2 c. Romaine lettuce, chopped
• 2 ea. Plum tomatoes, seeded, finely chopped
• 2 ea. Garlic cloves, grated or minced
• 1 ea. Lime
• 1/2 c. Light sour cream (Or you can use Greek yogurt instead)
• 1/2 ea. Red onion, finely chopped
• 1/2 c. Cilantro, finely chopped
• 2 ea. Large avocado

Method

 

1. Preheat the oven to 350°F degrees
2. In a small bowl, mash the avocados (to your liking) with salt, lime juice and garlic.
3. Stir the sour cream into the avocado mixture and stir well.Add the onions, tomatoes and cilantro, and then stir untilwell combined.
4. Add the chicken and gently fold to coat, and then adjust theseasoning as needed.
5. Arrange the taco shells on a baking sheet and add some cheese to each.
6. Bake for 3-5 minutes, or until the cheese is melted.
7. Remove from the oven, and fill the tacos with the lettuce and chicken salad.

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