Ahh, tacos. One of my ultimate favorite foods to make, to serve and to eat (especially to eat). To me, tacos are perfection and their versatility is pure magic. They can be a fast food, yet taste home made.
I have found that tacos are usually one food that most people can agree on. They work whether you eat meat, fish, vegetables or cheese and whatever your choice, if done right you will find happiness in a taco. They are appropriate morning, noon and night. Atop tortilla goodness, individual flavors become intertwined and a meal is made.
Silliness aside, once the ingredients are pulled together, preparing a taco meal is a fast way to create a meal on the cheap and tend to satisfy the whole group. With Cinco De Mayo coming, you may be considering what you can do. Enter: the taco.
This quick recipe combines simple ingredients for a really tasty and tangy chicken salad, which can then be used to create an easy salad, a filling burrito bowl or a meal of tacos to feed your whole crew. It pairs well with the 3-Bean Sweet Potato Taco if you’re throwing your own taco party and seek variety, or works fantastic alone with a simple margarita, too. This recipe will make about 6-10 tacos depending on how much of the filling you use and if you’d rather skip the tortilla, enjoy the chicken salad on its own or combine with greens and sliced avocado for a burrito bowl.
- 2 cups chicken, cooked and shredded
- 1 cup red cabbage, sliced thin
- ½ cup carrots, sliced thin
- 1 avocado, divided
- 1 lime, squeezed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon apple cider vinegar
- ⅛ cup cilantro
- 1 tablespoon queso fresco, crumbled
- 6-10 corn tortillas (optional)
- Combine shredded chicken, carrot, and cabbage until mixed together and vegetables are dispersed throughout the salad
- In a separate bowl, mix ½ avocado (cut the remaining ½ avocado into slices to serve), juice from 1 lime, apple cider vinegar, salt, pepper and cilantro until avocado is smooth with the consistency of a thick dressing
- Add avocado dressing to chicken and vegetables until evenly mixed
- On the stovetop heat tortillas on a pan for 2-3 minutes until warm, then remove
- To serve: scoop ¼ cup chicken salad on tortillas and top with crumbled cheese and sliced avocado