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.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist
Ingredient Checklist
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 24g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 157mg; sodium 781mg; potassium 675mg; carbohydrates 21g; fiber 4g; sugar 2g; protein 40g; trans fatty acidg; vitamin a 287IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6mg; folate 49mcg; vitamin b12 1mcg; calcium 43mg; iron 2mg.

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