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Chicken Tacos

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By Betty Crocker Kitchens
Updated Sep 24, 2015
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Avocado provides a simple addition to an easy chicken taco that's ready in just 25 minutes. Perfect dinner for a Mexican cuisine night!

Chicken Tacos

  • Prep Time 25 min
  • Total 25 min
  • Servings 5
  • Ingredients 12
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Ingredients

  • 1 small avocado
  • Lemon juice
  • 2 tablespoons vegetable oil
  • 2 cups chopped cooked chicken
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 small onion, sliced
  • 10 taco shells
  • 2 cups shredded Monterey Jack cheese (8 ounces)
  • 1/3 cup sliced pimiento-stuffed olives
  • 1 cup shredded lettuce
  • Taco sauce, if desired
  • Sour cream, if desired

Instructions

  • Step 
    1
    Cut avocado in half; remove pit and avocado peel. Cut halves into slices. Sprinkle with lemon juice to keep avocado from turning brown.
  • Step 
    2
    Heat oil in 10-inch skillet over medium heat. Cook chicken, chiles and onion in oil, stirring occasionally, until chicken is hot. Heat taco shells as directed on package.
  • Step 
    3
    Spoon about 1/4 cup chicken mixture into each shell. Top with cheese, olives, lettuce and avocado. Serve with taco sauce and sour cream.

Nutrition

535 Calories
39g Total Fat
29g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
535
Calories from Fat
350
Total Fat
39g
Saturated Fat
13g
Cholesterol
90mg
Sodium
710mg
Total Carbohydrate
22g
Dietary Fiber
5g
Protein
29g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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