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Chicken and Avocado Tacos

Category: Poultry & Eggs
Servings: 4
Prep + Cooking Time: 50 Minutes

Ingredients: (Conversion Chart)

  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1 clove garlic, minced
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons canola oil, divided
  • salt
  • freshly ground black pepper
  • 1 cup chopped onion
  • cup sodium-free canned diced tomatoes
  • 8 (8-inch) whole wheat tortillas
  • cup cubed avocado
  • 1 cup salsa


  1. In a small bowl, combine chicken with garlic, red pepper, and 2 tablespoons oil. Season with salt and black pepper. Toss well to coat.
  2. In a medium nonstick skillet, cook chicken over medium-high heat, about 7 to 10 minutes, turning frequently, until browned amd cooked through. Transfer to plate.
  3. In the same skillet, saute onion in remaining 1 tablespoon oil over medium heat until translucent, about 3 minutes. Stir in tomatoes (with juice) and reduce heat to low; cook until heated through.
  4. Warm tortillas in toaster oven or microwave. Fill each tortilla with tomato mixture, chicken, and avocado, and fold in half. Serve with salsa.

Nutrition Info:

537 calories (45g protein, 51g carbohydrate, 17g fat, 460mg sodium) per serving

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