2 ratings

Chicken Chipotle Tacos with Avocado Salsa

Staff Writer
Holly Clegg

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.

Click here to see 10 Easy Summer Chicken Recipes

Deliver Ingredients



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. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.