Chicken Tacos with Avocado Citrus Salsa


Nutrition Facts

Yield: 4
Calories: 400
Fat: 17g
Saturated Fat: 2g
Protein: 8g
Carbohydrates: 64g
Fiber: 18g
Sodium: 230mg


  • 4 citrus (servings leftover Asian, Slow Cooker Shredded Chicken)
  • 8 corn tortillas
  • 2 avocado (pitted and cubed)
  • 2 seedless oranges (any variety, such as Cara Cara or Navel)
  • 1 lime
  • 1/2 cups cilantro (minced)
  • 1 jalapeno chilies (minced, remove seeds to keep mild)
  • salt
  • pepper


  1. Warm up the leftover shredded chicken in the microwave until hot – 1-2 minutes.
  2. In a medium bowl, toss together all of the Avocado Citrus Salsa ingredients. Check for seasoning and adjust accordingly; set aside.
  3. Slightly warm the corn tortillas over an open flame using metal tongs. Flip the tortillas 2-3 times per side until slightly charred and pliable.
  4. To serve, fill each tortilla with shredded chicken and a heaping spoonful of the Avocado Citrus Salsa.
Chef: The Lemon Bowl




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