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.




  • 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.

  • For Ranch Taco Sauce: In a small bowl, combine dressing, taco sauce and chile pepper; set aside.

  • Remove the meat from the chicken, discarding the skin and bones. Coarsely shred the chicken.

  • 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

462 calories; 24 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 157 mg cholesterol; 781 mg sodium. 675 mg potassium; 21 g carbohydrates; 4 g fiber; 2 g sugar; 40 g protein; 0 g trans fatty acid; 287 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 1 mcg vitamin b12; 43 mg calcium; 2 mg iron;