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

Prep Time 20 minutes
Servings 8 tacos
Calories 350 kcal


  • 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


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

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