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Chicken Tacos with Avocado Corn Salsa

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Liz Mays

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

  1. Cook chicken and shred with two forks. Season with taco seasoning, if desired. Set aside.
  2. In large bowl, combine remaining ingredients except for avocado.
  3. Add avocado; toss gently to mix in.
  4. To make tacos, add shredded chicken to bottom of shell and then spoon in the avocado corn salsa to fill shell.