Looking for a tantalizing taco that’s also on the lean side? This pan-cooked chicken tacos recipe checks both boxes. You’ll top seasoned tenderloins with a quick, homemade cilantro salsa and slices of rich, heart-healthy avocado. Layer everything on grain-free shells, and a delicious dinner is done.
Chicken & Avocado Tacos with Homemade Salsa
- 20 oz. chicken tenderloins trimmed
- 2 Tbsp. olive oil
- 3 Tbsp. gluten-free taco seasoning
- 2 large tomatoes diced
- 1/2 medium red onion diced
- 1 jalapeño pepper diced (remove seeds for less heat)
- 1/2 cup fresh cilantro chopped
- 2 Tbsp. lime juice
- Salt to taste
- Pepper to taste
- ½ tsp. dried oregano
- ½ tsp. cumin
- 1 avocado sliced
- 16 gluten-free taco shells
Preheat large non-stick skillet to medium.
In bowl, toss chicken in olive oil and taco seasoning.
Cook tenderloins 3-4 minutes per side. (Note: Cut open to gage doneness, or use thermometer to ensure 165 degrees at thickest part.)
In bowl, combine tomatoes, onion, jalapeño and cilantro. Add lime juice, salt, pepper, oregano and cumin; stir or toss to coat.
Chop chicken into small pieces. In taco shells, layer chicken, salsa and avocado slices.