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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 People
Calories 290 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Gather up the ingredients you’ll need!
Nutrition Facts
Chicken & Avocado Tacos with Homemade Salsa
Amount Per Serving
Calories 290
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 45mg15%
Sodium 612mg26%
Potassium 546mg16%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 3g3%
Protein 18g36%
Vitamin A 936IU19%
Vitamin C 14mg17%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.