Your Shopping List

View Shopping List

Spring Green Chicken Tacos

Spring Green Chicken Tacos
  • Quick & Easy!
  • Gluten Free!
Serves: 4
Ready In: 20 minutes (using leftover cooked chicken)

Why We Like It

Perfect example of taking advantage of 2-For-1 meals using planned-overs from the Mexican Style Slow Cooker Chicken or from the Seasoned Slow Cooker Chicken!  These delicious tacos take advantage of Spring ingredients such as asparagus, green onions and radishes -- don't forget to include the avocado cream, it takes the flavor over the top!  See the quick tip for other toppings we have tried and loved!

Cook the Chicken (OPTIONAL - if not using leftover chicken):

  • 1/2 Tbsp olive oil
  • 2 skinless boneless chicken breasts
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

If you are using leftover chicken, you can skip this step.

If you are not using leftover chicken, cook your chicken in a skillet.  First, pat the chicken dry and season with spices, salt and pepper.  Then, add oil to a large skillet over medium high heat and cook the chicken for 3-4 minutes on each side until it starts to brown on the outside and is cooked through.  Remove chicken from skillet and set aside.  When cool, cut into strips for the tacos.

Make the Avocado Cream:

  • 1/2 cup plain nonfat Greek yogurt
  • 2 avocados (halved, pitted and flesh removed)
  • 1 jalapeno (or one chipotle chile in adobo, chopped, OPTIONAL)
  • 3 Tbsp lime juice (juice from 2 small limes)
  • 2 garlic cloves (or use 1/2 tsp garlic powder)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Add to a food processor or blender and blend until smooth.

Add additional lime or lemon juice (or milk), 1 Tbsp at a time, to thin the cream if needed.  Refrigerate until ready to serve.  (You will use one cup for these tacos, then can use leftover Avocado Cream for other recipes — it is delicious with roasted veggies too!)

Sauté the Asparagus:

  • 1/2 Tbsp olive oil
  • 12 spears asparagus (stem end trimmed if needed, and spears cut in half)
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Add oil to a large skillet over medium high heat.  Add asparagus and sauté for 5-8 minutes, stirring occasionally until asparagus is bright green and just beginning to get tender.

Sprinkle with salt and pepper, and then set aside to keep warm.

(NOTE: you can also roast the asparagus in the oven at 400 degrees for 8-10 minutes or grill it for 5-8 minutes.)

Toast the Tortillas:

  • 8 corn tortillas

Place the tortillas in the skillet where you cooked the asparagus and toast for 3-4 minutes per side, or place them on a baking sheet and toast in the oven at 400 degrees for about 5 minutes.

Warm up the Leftover Chicken:

  • 2 cups leftover chicken

Warm up the leftover chicken either on the stove or in the microwave.

Assemble the Tacos:

  • 5-6 radishes (ends trimmed and sliced, about 1 cup)
  • 3 green onions (ends trimmed and sliced)

Layer each toasted tortilla with some chicken, a few spears of asparagus, 1-2 Tbsp of avocado cream and then top with sliced radishes and green onions.

Serve and Enjoy!

Quick Tips

Topping options are endless, we have tried these with not only the avocado cream from the Black Bean Mexican Pizzas, but also with homemade guacamole and added Cowboy Candy from one of our favorite local salsa producers!  Another great topping would be pickled red onions and radishes!