Sriracha Avocado Ten Minute Tacos

Prep Time: 10 Min.
Total Time: 10 Min.
Servings: 4 (8 tacos)

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Ingredients

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

Nutrition

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.

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

Preparation

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