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Chicken Tacos with Avocado Salsa Recipe

Chicken Tacos with Avocado Salsa Recipe

A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. Toss up a simple green salad, and I have a meal we can all enjoy together. —Christine Schenher, Exeter, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/3 cup water
  • 1 teaspoon sugar
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 medium ripe avocado, peeled and cubed
  • 1 cup fresh or frozen corn, thawed
  • 1 cup cherry tomatoes, quartered
  • 2 teaspoons lime juice
  • 8 taco shells, warmed

Directions

  • 1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
  • 2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 4 servings.

Nutritional Facts

2 tacos equals 354 calories, 15 g fat (3 g saturated fat), 63 mg cholesterol, 474 mg sodium, 30 g carbohydrate, 6 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Chicken Tacos with Avocado Salsa

Sort By :
MY REVIEW
Reviewed Feb. 4, 2016

"I love chicken tacos but not like my best pail"

MY REVIEW
Reviewed Jul. 21, 2015

"This is probably my favorite at-home taco recipe I've tried. I did add a jalape?o to the salsa."

MY REVIEW
Reviewed Mar. 2, 2015

"Great for a quick, healthy dinner! However, if you had the time I think the salsa could have a lot more flavor just by adding some cilantro, onion, maybe a little jalape?o and salt. For additional garnishes for the tacos, we had sliced black olives, lettuce, onion and Greek yogurt (to substitute for sour cream). Like another reviewer, I did not have lime juice so I used lemon juice which was fine but I'm sure the lime juice would be a lot tastier :P Will definitely make again!"

MY REVIEW
Reviewed Sep. 23, 2012

"I found these to a be a great, quick dinner!"

MY REVIEW
Reviewed Sep. 16, 2012

"Very yummy! Loved the salsa. Will definitley make it again."

MY REVIEW
Reviewed Sep. 10, 2012

"The chicken was delicious - it will be my go to chicken recipe for tacos even if I don't make the salsa."

MY REVIEW
Reviewed Aug. 16, 2012

"Easy enough for my husband to make! Tasted good and the kids could customize their toppings."

MY REVIEW
Reviewed Jul. 26, 2012

"This was fabulous! I added mushrooms and a can of black beans to the chicken mixture, and I added some diced zucchini to the avocado salsa. I served it with regular salsa and chipotle tobasco. YUM! This will be a keeper that we will make frequently in our home."

MY REVIEW
Reviewed Jul. 19, 2012

"i loved that it was simple & quick to make. I added a little more water and simmered a little longer to let the spices marry with the chicken. I did not have any limes so used lemon juice for the salsa, turned out great! will definitely make again!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.