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Chicken Tacos

Avocado provides a simple addition to an easy chicken taco that's ready in just 25 minutes. Perfect dinner for a Mexican cuisine night!

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5

Ingredients

1
small avocado
Lemon juice
2
tablespoons vegetable oil
2
cups chopped cooked chicken
1
can (4 1/2 ounces) chopped green chiles, drained
1
small onion, sliced
10
taco shells
2
cups shredded Monterey Jack cheese (8 ounces)
1/3
cup sliced pimiento-stuffed olives
1
cup shredded lettuce
Taco sauce, if desired
Sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cut avocado in half; remove pit and avocado peel. Cut halves into slices. Sprinkle with lemon juice to keep avocado from turning brown.
  • 2 Heat oil in 10-inch skillet over medium heat. Cook chicken, chiles and onion in oil, stirring occasionally, until chicken is hot. Heat taco shells as directed on package.
  • 3 Spoon about 1/4 cup chicken mixture into each shell. Top with cheese, olives, lettuce and avocado. Serve with taco sauce and sour cream.

EXPERT TIPS

Expert Tips

Perfectly ripe avocados are silky smooth and have the best flavor. Avocados are ripe and ready to use when they yield to gentle pressure but still feel slightly firm.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
535
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
13g,
13%
),
Cholesterol
90mg
90%;
Sodium
710mg
710%;
Total Carbohydrate
22g
22%
(Dietary Fiber
5g
5%
),
Protein
29g
29%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 1 Vegetable; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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