Chicken Tacos

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!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

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
  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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing It!
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.

Nutrition Information:

1 Serving (1 serving)
  • Calories 535
    • (Calories from Fat 350),
  • Total Fat 39g
    • (Saturated Fat 13g,),
  • Cholesterol 90mg;
  • Sodium 710mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 5g,
  • Protein 29g;
Percent Daily Value*:
    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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