Chicken Tacos with Avocado Salad
These Chicken Tacos with Avocado Salad begin with cooked rotisserie chicken. They're really easy to make and are totally delicious.
Servings: 6 Tacos
- 1 Tsp Butter
- 3/4 Cup Red onion Sliced
- 2 Cloves Garlic Minced
- 1 1/2 Cups Cooked Chicken Shredded
- 3/4 Tsp Chipotle Chile Pepper McCormick's
- 1/2 Tsp Cumin
- 1/4 Tsp Oregano
- 1/4 Tsp Sea Salt Prefer Himalayan Pink
- 1 1/2 Cups Leaf Lettuce Torn into bite sized pieces
- 2 Tomatoes Chopped
- 1 Avocado Sliced
- 3 Tbsp Parmesan Cheese Grated
- 1 Tbsp Cream Fraiche
- 1 Tsp Lemon juice
- 1 tsp Cream
- 1 Tbsp Oil
- 6 Corn Tortillas
- 1/2 Lime Juiced
Add butter to a frypan over medium high heat. When melted add onions and cook 3-4 minutes until onions begin to soften and caramelize. Then add garlic and cook 1-2 minutes more. Add shredded chicken, Chipotle pepper, cumin, oregano and sea salt and mix to combine. (If mixture seems dry add 1-2 Tbsp water).
Avocado Salad: Add lettuce, tomatoes and sliced avocados to a medium bowl. In a squeeze bottle add creme Fraiche, lemon juice and cream and shake well. Squeeze sauce lightly over salad
To assemble tacos: Add 1 Tsp oil to large frypan. When hot add tortillas and cook 5-10 seconds on each side. Turn over and cook another 5 seconds and stack on a paper towel. This allows the tortillas to become more flexible.
Add approximately 2 Tbsp of chicken mixture to each tortilla and fold over. Repeat for all tortillas.
Add remaining 2 Tsp of oil to pan over medium high heat and fry tacos about 2 minutes on each side until browned and slightly crispy.
Stack tacos side by side on a serving platter, add a squeeze of lime juice in each taco and sprinkle grated Parmesan Cheese over the top.
Serve tacos along side of Avocado Salad.
Serving: 1Taco | Calories: 248kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 429mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 13.8mg | Calcium: 73mg | Iron: 1.4mg