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Chicken Chipotle Tacos with Avocado Salsa


Shredded chicken in a smoky fiery sauce, topped with refreshing cool avocado salsa, makes an outstanding combo. Another great recipe for leftover grilled chicken or rotisserie.

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Back to Avocado 101!



For the avocado salsa

  • 1/3 Cup finely chopped cucumber
  • 1/3 Cup finely chopped red onion
  • 1 large avocado, diced
  • 1/2 Teaspoon olive oil
  • 1 Tablespoon lime juice
  • Salt and pepper, to taste

For the tacos

  • 1/4 Cup chopped red onion
  • 1 Teaspoon minced garlic
  • 2-3 Tablespoons chopped chipotle peppers
  • 1 Tablespoon honey
  • 2 Cups chopped tomatoes
  • 1/4 Cup chopped green onions
  • 2 Cups shredded skinless rotisserie chicken breast
  • Salt and pepper, to taste
  • 8 small flour tortillas, heated
  • Avocado salsa


For the avocado salsa

In bowl, combine all of the ingredients. Refrigerate until using.

For the tacos

In a large nonstick skillet coated with nonstick cooking spray, sauté the onion and garlic for 3-5 minutes, stirring.

Add the chipotle peppers, honey, and tomatoes, cooking and stirring 5-7 minutes, or until slightly thickened.

Add the green onions and chicken. Season to taste. Top each tortilla with chicken mixture and the avocado salsa.