Chicken Tacos with Avocado Salsa

  Chicken & Turkey

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.

Chicken Tacos with Avocado Salsa

Average Rating: 4.444444

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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

2 tacos: 354 calories, 15g fat (3g saturated fat), 63mg cholesterol, 474mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 27g protein.
Diabetic Exchanges:
3 lean meat, 2 starch, 1 fat.

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