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Chicken Tacos with Avocado Corn Salsa
These easy to make chicken tacos with avocado corn salsa bring together a medley of delicious flavors and textures. It's a perfect game day or anytime meal.
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
320.75
kcal
Author
Liz - Eat Move Make
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
¼
cup
red onion
diced fine
1
jalapeno pepper
diced
Six slices bacon
chopped
¼
cup
cilantro
chopped
1 to
mato
diced
Juice of 1 lime
2
Tbsp
balsamic vinegar
1
tsp
cumin
1
tsp
salt
¼
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
Calories:
320.75
kcal
|
Carbohydrates:
43.55
g
|
Protein:
22.1
g
|
Fat:
6.32
g
|
Saturated Fat:
1.03
g
|
Cholesterol:
36.29
mg
|
Sodium:
874.51
mg
|
Potassium:
610.77
mg
|
Fiber:
7.1
g
|
Sugar:
1.46
g
|
Vitamin A:
234.37
IU
|
Vitamin C:
9.36
mg
|
Calcium:
39.15
mg
|
Iron:
2.4
mg