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Chicken Tacos

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  • Prep 25 min
  • Total 25 min
  • Servings 5
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Avocado provides a simple addition to an easy chicken taco that's ready in just 25 minutes. Perfect dinner for a Mexican cuisine night!
Updated Sep 24, 2015
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

535 Calories, 39g Total Fat, 29g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
12%
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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