Chicken Tacos with Avocado Salsa and Ranch Taco Sauce | Midwest Living

Chicken Tacos with Avocado Salsa and Ranch Taco Sauce

Chicken Tacos with Avocado Salsa and Ranch Taco Sauce

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  • Makes: 4 servings
  • Hands On 20 mins
  • Total Time 20 mins

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Fresh tomatillos and jicama add authentic tartness and crunch to this made-in-minutes dinner. You can find both veggies at large supermarkets or Latin groceries.


  • 3 medium fresh tomatillos
  • 1 medium avocado, chopped
  • 1/2 cup chopped, peeled jicama
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons lime juice
  • 1/3 cup bottled ranch salad dressing
  • 3 tablespoons bottled taco sauce
  • 1/2 teaspoon ground ancho chile pepper or chili powder
  • 1 deli-roasted chicken
  • 8 6 - inches corn tortillas, warmed
  • Fresh cilantro (optional)
  • Lime wedges (optional)


  1. For Avocado Salsa: Remove the husks from the tomatillos. Wash and chop the tomatillos; place in a medium bowl. Add avocado, jicama, cilantro and lime juice. Toss to combine; set aside.
  2. For Ranch Taco Sauce: In a small bowl, combine dressing, taco sauce and chile pepper; set aside.
  3. Remove the meat from the chicken, discarding the skin and bones. Coarsely shred the chicken.
  4. To assemble, divide chicken among tortillas. Spoon Avocado Salsa over chicken. Drizzle with Ranch Taco Sauce. If desired, garnish with additional cilantro and serve with lime wedges.

Nutrition Facts

(Chicken Tacos with Avocado Salsa and Ranch Taco Sauce)

Servings Per Recipe 4, Potassium (mg) 675, sugar (g) 2, sodium (mg) 781, fiber (g) 4, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, Folate (µg) 49, Polyunsaturated fat (g) 2, vit. C (mg) 12, vit. A (IU) 287, iron (mg) 2, pro. (g) 40, calcium (mg) 43, Fat, total (g) 24, cal. (kcal) 462, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 21, Niacin (mg) 12, sat. fat (g) 5, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 157

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