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These Easy Chicken Tacos with Avocado Salsa Recipe will soon be your go-to recipe for taco Tuesday. Made with a simple and delicious avocado salsa recipe.
Gather your friends, because next Taco Tuesday is going to be a real treat when you serve up these Chicken Tacos with Avocado Salsa. When people think of tacos, they instantly think of ground beef or even ground turkey. But it is time to change things up a bit. Tender chicken makes tasty filler, regardless of whether you prefer hard, crunchy shells, or soft tortillas for your wrap.
If you’re looking for other delicious chicken recipes, why not also try my Easy Chicken Stroganoff and my Instant Pot Chicken Curry!
why you’ll love these easy chicken tacos
- An easy taco recipe. Turn any night into taco night with these simple and flavor-packed tacos. These beauties come together so quickly – less than 20 mins!
- A delicious avocado salsa. A simple and zesty salsa, loaded with creamy avocado – so good on top of chicken.
- Healthier tacos. Lean, protein-packed chicken and fresh veggies come together for a healthier take on tacos.
- A simple and yummy slaw. Crisp, tangy, and perfect as the base for these delicious tacos.
ingredients you’ll need
- Corn Tortillas
- Cooked Chicken
- Veggies – cabbage, tomatoes, avocado, red onion
- Lime Juice
- Olive Oil
- Cilantro
- Salt
how to make these easy chicken tacos
- Make the slaw – In a bowl, shred the cabbage and combine with the slaw ingredients, set aside.
- Make the avocado salsa – In a bowl, combine the avocado with the other salsa ingredients, allow to sit in the fridge 10-15 mins.
- Assemble the tacos – Warm the tortillas, then layer on your slaw, chicken, and salsa.
- Serve and enjoy!
recipe notes and tips
- You can cook your own chicken or use pre-cooked or rotisserie chicken, to make life easier.
- Cover and place the salsa in the refrigerator for 10-15 minutes, this allows the flavors to meld.
- Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.
- Keep a quarter-inch border of open tortilla around the taco, to avoid spillage!
- Serve with a wedge of lime and top with fresh cilantro.
- For an extra flavor dimension, grill the tortillas quickly for a lovely bit of toasty char.
- Use cilantro with the stems! Keep those stems on as it adds a lovely zesty punch to the tacos.
- Crumble on some cotija cheese for a touch of creaminess. Or go with some shredded jack cheese.
faq’s
How to cook the Chicken for these easy Chicken Tacos
There are different ways to prepare the chicken for this Chicken taco recipe. I simply pan-seared mine for this recipe. Other ways to prepare the chicken could be grilling or cooking over cast iron. If you prefer frying go for it but I do a lot less frying at my house!
What kind of Lettuce do you use for Tacos
A proper Taco needs to have that crunch to it when you eat it. Usually, the best lettuce to use would be iceberg lettuce. I went with shredded red cabbage for a change in my Chicken tacos recipe and I included an awesome avocado salsa recipe as well.
What is the proper way to eat a taco
I have read somewhere that whatever you do, don’t eat a taco with a fork and knife. It is supposedly considered a snobby thing to do especially if you are in Mexico. The best way to eat a taco is to hold and pinch it from the top with your thumb, index, and middle finger. Of course, you can use your ring finger for extra support if you happen to be holding a big taco like the ones in this chicken taco recipe.
taco variations
These Easy Chicken Tacos are super satisfying on their own but you can absolutely add some other ingredients to swtich things up!
- Cheese: top with crumbled cotija, jalapeno jack, or cheddar. Or go with a Mexican style cheese blend.
- Protein: Instead of cubed chicken you could go for ground chicken, ground turkey, shrimp or steak. If you want to go meat-free, add in some black beans.
- Veggies: Pickled onion (so good!), lettuce, bell peppers, jalapenos, carrots.
A few other yummy recipes you can check out
- Easy Greek Cherry Tomato Pasta Recipe
- Spinach and Avocado Pasta Recipe
- Fish Taco Salad Bowl Recipe
- Healthy Pasta Primavera Recipe
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Chicken Tacos with Avocado Salsa
Ingredients
- 8 Small corn tortillas
- 3 cups Cooked chicken cut into bite-sized pieces*, See Notes
- 2 cups Shredded red cabbage
- 2 tablespoons Lime juice, divided use
- 1 tablespoon Olive oil
- 1/2 cup Chopped cilantro, divided use
- 1 cup Cored seeded and diced tomatoes
- 1 cup Diced avocado
- 2 tablespoons Minced red onion
- Salt to taste
Instructions
- Place the cabbage in a medium bowl. Add 1 tablespoon of lime juice, 1 tablespoon of olive oil, 1/4 cup of chopped cilantro, and salt to taste. Toss to combine all of the ingredients and set aside. Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.
- In a medium bowl combine the tomato, avocado, red onion, 1/4 cup cilantro, 1 tablespoon lime juice and salt to taste. Cover and place in the refrigerator for 10-15 minutes to let the flavors meld.
- To assemble, warm the tortillas and lay them on a flat surface. Place approximately 1/4 cup cabbage slaw onto each tortilla. Divide the chicken evenly among the tortillas and then top with the salsa. Serve immediately.
Notes
- You can cook your own chicken or use pre-cooked or rotisserie chicken, to make life easier.
- Cover and place the salsa in the refrigerator for 10-15 minutes, this allows the flavors to meld.
- Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.
- Keep a quarter-inch border of open tortilla around the taco, to avoid spillage!
- Serve with a wedge of lime and top with fresh cilantro.
- For an extra flavor dimension, grill the tortillas quickly for a lovely bit of toasty char.
- Use cilantro with the stems! Keep those stems on as it adds a lovely zesty punch to the tacos.
- Crumble on some cotija cheese for a touch of creaminess. Or go with some shredded jack cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
