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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


  • 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


  • 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

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Reviewed Feb. 4, 2016

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

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."

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!"

Reviewed Sep. 23, 2012

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

Reviewed Sep. 16, 2012

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

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."

Reviewed Aug. 16, 2012

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

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."

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.