Sriracha Avocado Tacos

Prep Time: 10 Min.
Total Time: 10 Min.
Servings: 8 tacos


  • 2½ cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4.5 oz) Old El PasoTM chopped green chiles, undrained
  • 8 Old El PasoTM Stand ‘N Stuff® taco shells
  • 1 Avocados from Mexico® avocado, pitted, peeled and diced
  • ½ cup crumbled or shredded cheese
  • Sriracha or hot sauce, for drizzling


1 Serving (2 tacos): Calories 400 (Calories from Fat 190), Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 840mg; Potassium 410mg; Total Carbohydrate 22g (Dietary Fiber 3g); Protein 30g

% Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch, 3 ½ Lean Meat, 2 Fat

Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Stir warm shredded chicken together with green chiles in medium bowl.
  2. Spoon filling into warm taco shells. Top with avocado and crumbled or shredded cheese and drizzle with sriracha sauce.

Recipe Tips

  • If hot sauce has too much ‘kick,’ drizzle with mild salsa instead.