Chicken Soft Tacos with California Avocados
Pulled deli rotisserie chicken and fresh California avocados make whipping up chicken tacos a quick, effortless dinner.
Recipe provided by California Avocado Commission
Recipe provided by California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken Soft Tacos with California Avocados
Prep Time5 Minutes
Servings4
Cook Time5 Minutes
Ingredients
1 pound pulled rotisserie chicken
8 medium corn tortillas
2 ripe California Avocados, seeded, peeled and sliced, divided
Sea salt, to taste
1 1/2 cups coleslaw mix
1/2 cup sriracha mayonnaise
4 large radishes (optional)
Directions
- Heat oven to 350 F.
- Chop chicken into bite-sized pieces. Spray a foil-lined baking sheet with cooking spray. Place chicken on tray and warm chicken in the oven for about 6 minutes or until sizzling, adding the tortillas to the tray for the final 2 minutes.
- Meanwhile season the avocado slices with sea salt. Mash about one half of the slices, set aside.
- For each serving, place 2 warmed tortillas in a shallow bowl. Spread each with some of the mashed avocado and top with the coleslaw mix.
- Divide the chicken between the tacos and top with the sriracha mayo, then top with avocado slices and garnish with radishes, if desired. Serve immediately.
TIP: Try these tacos with chicken tenders from the deli. To amp up the flavor, serve with pickled veggies such as jalapeños, carrots or onions and top with Cotija cheese.
5 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Directions
- Heat oven to 350 F.
- Chop chicken into bite-sized pieces. Spray a foil-lined baking sheet with cooking spray. Place chicken on tray and warm chicken in the oven for about 6 minutes or until sizzling, adding the tortillas to the tray for the final 2 minutes.
- Meanwhile season the avocado slices with sea salt. Mash about one half of the slices, set aside.
- For each serving, place 2 warmed tortillas in a shallow bowl. Spread each with some of the mashed avocado and top with the coleslaw mix.
- Divide the chicken between the tacos and top with the sriracha mayo, then top with avocado slices and garnish with radishes, if desired. Serve immediately.
TIP: Try these tacos with chicken tenders from the deli. To amp up the flavor, serve with pickled veggies such as jalapeños, carrots or onions and top with Cotija cheese.