Servings: 4

Crisp taco shells are stuffed with rotisserie chicken and then sandwiched inside flour tortillas slathered with guacamole in this fun spin on taco night. You get crunchy, creamy, and spicy all in one bite.

Ingredients

2 medium avocados
1/4 cup chopped fresh cilantro leaves
1 to 2 Tbs. chopped jalapeño
1 medium clove garlic, sliced
Kosher salt
2-1/2 cups shredded rotisserie chicken (10 to 12 oz.)
1/3 cup jarred tomato salsa
8 medium (6-inch) flour tortillas
8 crunchy corn taco shells
1 cup grated Cheddar
1-1/2 cups shredded romaine lettuce
1 cup chopped cherry tomatoes

Calories (kcal) : 810
Fat Calories (kcal): 420
Fat (g): 47
Saturated Fat (g): 14
Polyunsaturated Fat (g): 8
Monounsaturated Fat (g): 20
Cholesterol (mg): 105
Sodium (mg): 1230
Carbohydrates (g): 60
Fiber (g): 12
Sugar (g): 6
Protein (g): 40

Preparation

Cut the avocados in half, remove the pits, and scoop out the flesh. Put the flesh in a medium bowl. Mound the cilantro, jalapeño, and garlic on a cutting board. Sprinkle with a pinch or two of salt, and chop until finely minced. Mash the cilantro mixture into the avocado with a fork until mostly smooth. Cover with plastic wrap and set aside.
Combine the chicken and salsa in a medium skillet, and cook over medium heat, stirring frequently, until heated through, about 5 minutes. Alternatively, heat in a microwave on high for 2 minutes.
Spread the guacamole evenly on the flour tortillas. Place a hard taco shell in the center of each flour tortilla and fill with the chicken, cheese, lettuce, and tomato. Bring the sides of the guacamole-covered flour tortillas up and press gently to adhere to the crisp taco shells. Serve immediately. Alternatively, assemble at the table.

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Reviews (4 reviews)

DrewScott | 05/06/2020
Fast, delicious and family friendly
SoniaCosgrove | 02/21/2020
What a brilliant, easy family dinner! This is the only way we will eat tacos now... Hardly a mess
-Next time we will double the guacamole (which is also so good on it's own)
- We also added a dollop of sour-cream on top
- I imagine this would be equally as good with grilled steak.
Krispie | 02/08/2020
We really enjoyed spreading the guacamole over a soft shell and then “gluing “ it to a crunchy shell. We will definately do that again. Otherwise, the recipe was no more exciting then any other taco recipe.
Mall0mar | 01/26/2020
This has possibility! I think we didn’t heat the corn tortillas enough because there was no crunch at all once we put everything together. Next time we will crunch up some taco chips and add them instead. We used Trader Joe’s salsa, we had plenty, but added much more than the recipe called for.

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What We're Cooking Now

Name: Double-Decker Chicken Guacamole Tacos
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium avocados; 1/4 cup chopped fresh cilantro leaves; 1 to 2 Tbs. chopped jalapeño; 1 medium clove garlic, sliced; Kosher salt; 2-1/2 cups shredded rotisserie chicken (10 to 12 oz.); 1/3 cup jarred tomato salsa; 8 medium (6-inch) flour tortillas; 8 crunchy corn taco shells; 1 cup grated Cheddar; 1-1/2 cups shredded romaine lettuce; 1 cup chopped cherry tomatoes