Chicken Tacos With Avocado Salsa Recipes

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CHICKEN TACOS WITH AVOCADO SALSA

A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Chicken Tacos with Avocado Salsa image

Steps:

  • Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 354 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed

CHICKEN TACOS WITH AVOCADO SALAD

Let kids help squeeze the limes: Show them that if you roll the fruit against the counter first, you'll get more juice.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken Tacos with Avocado Salad image

Steps:

  • Toss the chicken with 1/2 cup salsa, the juice of 1 lime and 1 tablespoon vegetable oil in a large bowl; let marinate 10 minutes. Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper. Cover and refrigerate. Gently toss the hearts of palm, avocado, radishes, the remaining cilantro, 1 tablespoon vegetable oil and the juice of the remaining lime in a medium bowl; season with salt and pepper.
  • Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side. Transfer to a cutting board and chop; season with salt.
  • Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges.

Nutrition Facts : Calories 566 calorie, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 140 milligrams, Sodium 947 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 29 grams

1 1/4 pounds skinless, boneless chicken thighs (about 6)
1 cup jarred salsa
Juice of 2 limes, plus wedges for serving
1/4 cup vegetable oil
1/4 cup sour cream
1 bunch cilantro, leaves chopped (about 3/4 cup)
Kosher salt and freshly ground pepper
1 14-ounce can hearts of palm, drained and sliced 1/2 inch thick
1 avocado, chopped
6 radishes, thinly sliced
16 corn tortillas
Shredded lettuce and/or diced red onion, for topping

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Chipotle Salmon Tacos with Avocado Salsa image

Steps:

  • Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
  • Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
  • Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
  • Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams

1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
2 navel oranges, 1 zested
Kosher salt
4 5-ounce skinless salmon fillets, cut into strips
1 avocado, diced
2 tablespoons finely diced red onion
1/2 cup fresh cilantro, chopped, plus more for topping
1/2 jalapeño pepper, seeded and finely diced
1 lime, 1/2 juiced and 1/2 cut into wedges
Vegetable oil, for grilling
1 ear of corn, shucked
12 corn tortillas

CHICKEN TACOS WITH MANGO AVOCADO SALSA

Make and share this Chicken Tacos With Mango Avocado Salsa recipe from Food.com.

Provided by abray6212

Categories     Chicken Breast

Time 4h30m

Yield 6 Tacos, 3 serving(s)

Number Of Ingredients 17



Chicken Tacos With Mango Avocado Salsa image

Steps:

  • Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
  • In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
  • Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
  • Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
  • While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
  • Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
  • To make the mango avocado salsa:.
  • Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.

4 boneless skinless chicken breasts
3 limes, juice and zest of
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 small red onion, minced
1/4 cup fresh cilantro
salt and pepper, to taste
1 (8 count) package whole grain corn tortillas
4 ounces extra-sharp cheddar cheese, shredded
1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onions or 1/2 large red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice or 1 lime, juice of
1 tablespoon extra virgin olive oil
1/2 teaspoon coarse sea salt

CHICKEN WITH PEACH-AVOCADO SALSA

This super fresh dinner is pure summer-juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. -Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Chicken with Peach-Avocado Salsa image

Steps:

  • For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

1 medium peach, peeled and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped sweet red pepper
3 tablespoons finely chopped red onion
1 tablespoon minced fresh basil
1 tablespoon lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon grated lime zest
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)

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