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Chicken Tacos with Avocado Salsa

 Chicken Tacos with Avocado Salsa
I make these to accommodate various food allergies in our family. Served with a simple green salad, it's a meal my family enjoys together. —Christine Schenher, Exeter, California
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and

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Chicken Tacos with Avocado Salsa (continued)

Directions (continued)

  • lime juice. Spoon chicken mixture into taco shells; top with avocado
  • salsa. Yield: 4 servings.
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.
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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now