Chicken Soft Tacos with Avocado and Sharp Cheddar

We had friends over for dinner and I decided to make these tacos because everyone was craving Mexican food. I chopped up some leftover roasted chicken along with some red onion, cilantro, lime juice, and seasonings. The chicken was flavorful and delicious and tasted great in the tacos that I topped with lettuce, tomato, green onion, black olives, fresh avocado and sharp cheddar cheese. I served these tacos with the Spicy Fire Roasted Salsa along with sour cream. My kids loved the tacos and so did the rest of us. This was a quick and simple dinner that tasted great.

Roast the chicken using this recipe or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa and sour cream if desired. Enjoy.

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Chicken Soft Tacos with Avocado and Sharp Cheddar

Prep Time: 20 min.

Ingredients:

Chicken:

2 1/2 - 3 cups of roasted chicken meat, chopped
1/2 cup of fresh cilantro, chopped
3 tbsp red onion, diced
Juice from 1/2 a lime
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
Sea salt and freshly cracked pepper, to taste

Toppings:

Small flour tortillas
Lettuce, finely chopped
Sharp cheddar, grated
Grape tomatoes, sliced
Green onions sliced
Black olives, sliced
Avocado, diced
Salsa, if desired
Sour cream, if desired

Directions:

Roast the chicken using this recipe or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for a 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net