The Big Game is a great excuse to throw a party and have some fun, and for many of us, the football game itself is just a sideline attraction to the food, like chicken tacos with avocado corn salsa.
When I host a big game party, I love serving finger foods and appetizers, and I always have guaranteed hits like chips, salsa and guacamole available, but this year I’m also doing a little something different. I’m serving Chicken Tacos with Avocado Corn Salsa. Since people looooove avocados (1.3 billion pounds of love annually), I wouldn’t dream of serving chicken tacos on my game day menu without them.
Did you know that if you made guacamole from all of the avocados sold for Big Game XLVII parties, you could fill the entire stadium 12 feet high? That’s love, y’all.
So, come on… let’s make some Chicken Tacos with Avocado Corn Salsa!
Chicken Tacos with Avocado Corn Salsa
I cooked some chicken breasts and seasoned them with taco seasoning mix (hot and spicy), and then shredded it. I love a spicy seasoning mix when I’m making tacos, but you could season it any way you’d like.
Get the avocado ready! I like using avocados because they’re fresh, delicious, authentic, and available year-round.
Combine the remaining ingredients in a large bowl and then add avocado, tossing gently to combine.
Then, add the chicken to the taco shells, and top with the avocado corn salsa and a sprinkle of cheese.
Let’s eat!
Chicken Tacos with Avocado Corn Salsa
Ingredients
- 1 lb chicken breasts cooked and shredded
- Optional: 1 packet Old El Paso taco seasoning hot and spicy for chicken seasoning
- 16 oz bag 3 1/2 cups frozen corn, cooked and drained
- 15.5 oz can black beans rinsed and drained
- 1/4 cup red onion diced fine
- 1 jalapeno pepper diced
- Six slices bacon chopped
- 1/4 cup cilantro chopped
- 1 to mato diced
- Juice of 1 lime
- 2 Tbsp balsamic vinegar
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1 avocado peeled, pitted and diced
- Old El Paso Stand 'n Stuff Taco Shells
Instructions
- Cook chicken and shred with two forks. Season with taco seasoning, if desired. Set aside.
- In large bowl, combine remaining ingredients except for avocado.
- Add avocado; toss gently to mix in.
- To make tacos, add shredded chicken to bottom of shell and then spoon in the avocado corn salsa to fill shell.
Nutrition
For more recipe inspiration, visit the Old El Paso and Avocados from Mexico sites, and don’t forget to snag your coupon while they’re still available!
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