I’m almost embarrassed to post these. I feel like the crazy taco woman.
In fact, I think I’m a taco posting maniac. I probably serve tacos once a week. It’s the one night during the week that everyone shows up for dinner, all at the same time. Really.
I know, this shocked me too.
But let’s face it, tacos are fun food. Fun food prepared with fresh, whole food ingredients and piled into a most delicious corn tortilla. It almost feels like a celebration.
I love hearing the chatter and laughter around my dinner table, filled with those delicious tacos. Of course, I have two sassy gals so most dinners consist of chatter and laughter… and drama and unsolicited advice from big sister. Ranger Craig and I don’t even think about chiming in here.
We listen, smile, shake our heads and then ask about grades, homework and boyfriends. This will most certainly quiet the chatter. 😉
Roasted Chicken Tacos with Avocado Crema
Sometimes I make these tacos simply with the avocado crema, cotija cheese and shredded cabbage. When I have a bit more time, I serve these tacos with a cilantro slaw. Either way, they are 100% delicious! And definitely chatter and laughter inducing.
Serves 4-6
Ingredients
2-3 cups diced roasted chicken (If I don’t have leftover roast chicken, I buy a roasted free-range organic roasted chicken in my market deli)
1 small white onion, diced
1 small bunch cilantro, coarsely chopped
2 ripe avocados
1 lime
½ cup tomatillo salsa or salsa verde (Mexican Green Salsa)
¼ cup crème fraiche or sour cream (if you’d like to make this dairy free just skip the sour cream)
8-12 corn tortillas
Cotija cheese, crumbled (optional)
Extra salsa for garnish (optional)
Shredded cabbage or lettuce for garnish (optional) or Cilantro Slaw
Directions
Place the avocados, salsa, sour cream, a squeeze of lime juice, and a bit of the chopped cilantro in a blender or food processor until the cream is smooth. Season with salt and pepper to taste.
In a large skillet over medium heat, add a little oil (about a tablespoon) and sauté the onion until wilted and golden. Add the diced chicken and just cook to warm.
Remove the chicken onion mixture and toss with a small handful of the chopped cilantro. About ¼ – 1/3 cup or as desired.
Now prepare the taco shells. Either steam them in a microwave steam bowl, your rice cooker or a stove top steamer. To make the taco shells a bit more firm use this oven method:
Oven Method
Heat the oven to 375F. Place a sheet of parchment or foil over two baking sheets and put 4-6 tortillas on each baking sheet. Brush them with high heat oil on both sides.
Place them in the oven and let them get slightly toasty and soft. Remove them from the oven and sprinkle lightly with a little salt. Fold them over into tacos.
Fill the tacos with a few tablespoons of chicken and top with the avocado crema and a sprinkling of cotija cheese. Serve with shredded cabbage or slaw and extra salsa.
Enjoy!
Related articles
http://www.muybuenocookbook.com/2012/05/tacos-al-pastor-with-roasted-pineapple-salsa-grilled-pork-tacos/ (MuyBuenoCookbook.com)
- an embarrassment of riches: farmer’s market tacos – chili roasted spaghetti squash and black bean tacos, fresh tomato salsa, cabbage, avocado, cotija, and greek yogurt (eatandrelish.com)
- Taco Tuesday: Fish Tacos with Creamy Avocado Salsa (nestleusa.wordpress.com)
Never thought about using that left over roasted chicken this way. I like this idea. Always wondering about supper ideas…this is very do-able. Thanks! 🙂
Thanks so much for the kind comment! Yes, isn’t this a do-able dinner?! I love dinners that quick and yummy. Delicious Wishes 🙂
YUM! I can imagine your family knows this moment well: the one where everyone is excitedly jabbering about this and that, sharing events from the day, and without even knowing it, they take that first bite and all goes . . . . quiet. These tacos would certainly do the job, followed by several Mm’s and Ooh’s.
😉
Hahaha! That’s pretty much what happens. And once the food is gone the conversations resume. 🙂 Hope you’re doing well Cara!! Hugs!
I love tacos and these sound wonderful.
Thanks Richard. I have to say, I’m a taco lovin’ gal myself. 🙂
pinned! thanks for sharing 🙂
You’re so welcome! And thanks for pinning! 🙂
You can never post too many taco recipes — this is another winner — love the avocado crema!
Thanks Danny. I don’t think I could ever eat enough tacos. 🙂 One of my fave meals.
I agree, you can never post enough taco recipes…….. 🙂
Thanks Kelley! I just saw your tostadas! OH YUM! I’m so making those with the peach salsa.
Yum! I may have to nix my scheduled dinner and make this instead!
Hahaha! I do that too especially when I’m browsing food blogs and something just speaks to me. 🙂
I’m not surprised 🙂 – tacos and avocados are universally adored by everyone, including me!
I love the flavors in Mexican and Latin American food. Especially when it involves avocados. 🙂 One of my Chef Instructors worked in Mexico for 20 years. Consequently, she taught techniqes with Latin recipes. She was a huge influence on my cooking style. Truly a dynamic Chef. I think I’d go back to culinary school just to be in her classes again.
That’s wonderful, Karista! And that influence really shines through in the best way.
Thanks Ksenia! It’s been a long time since culinary school. I’d love to go back!
I think tacos are like one of the main food groups, right! My teenagers think so at least. I love that advocado creamo.
Bam, my teenagers would live on tacos if they could. Hahaha!! Thanks for commenting and have a fabulous week. 🙂
You can never have too many tacos…looks delicious!
Amen Sista!! Have a great week 🙂
Yummy, Karista! That avocado crema looks to die for 😀
Frugal, it was so good I was eating right out of the bowl. 🙂
Sounds delicious 🙂
Thanks Tandy! You are always so sweet to comment. I need to head on over and browse your posts and do some catch up reading!! Have a great week. 🙂
Just go with it…. new feature is Taco Tuesday!
Everybody loves tacos. And hell they are even gluten free. We were in Seattle last weekend and boy is GF hot. We don’t have to be GF but we like to try everything.
Hahaha!! You crack me up Wendy. I love it! Taco Tuesday! Yes, Seattle is very GF, in fact, I taught a GF Teen cooking class this summer for PCC Natural Markets. I’m supposed to eat GF, wheat allergies, but I love food too much to be GF all the time. Once in a while I need a big fat slice of sourdough bread. 🙂
i’m breaking the tuesday rule and making these tomorrow! easy, different, and they look delicious. your pictures and instructions are perfect for kitchen challenged people like me. xo
I may have to break the Tuesday rule and serve tacos on Friday. 🙂 Thanks Marni! Love you!
My oldest ponytail only wants Tacos on Tuesdays, so creativity with tacos is to be celebrated not labelled as crazy! And, best of all, this is another great way to use leftover chicken! Now I just need some new recipes for Weiner Wednesdays (seriously!).
Hahaha! Thanks Barb. Hmmm…. not sure the darling ponytails would like my version of Weiner Wednesday as I love sauerkraut, mustard and relish on my dogs. 🙂 But, when I was a kid, we had alot of chili cheese dogs. Those were super delish, especially when my Mom served them with her homemade chili and then sprinkled aged cheddar. Ok, now I think I may have to hold a Weiner Wednesday for the Bennett Crew. 🙂
I serve tacos a couple times a month so I am with you – tacos are always a good idea in my book! These look yummy 🙂
Thank you! Any excuse to have tacos 🙂 Are you attending the October 22 Foodportunity? Just purchased my ticket.
I am working on toddler care for that Monday and hope to have it figured it by this week!
I remember those days! If you lived closer or I lived closer I have a 14 year old and 20 year old that both babysit. 🙂
I’m so happy to have found your blog through the kind comment you left on mine 🙂 Your photography is stunning!
Thank you Kelly. What a lovely compliment coming from such a fantastic photographer. I’m still learning on my Nikon D5100. It’s a lot of camera for someone with my limited experience of photography. I find it a fun challenge. 🙂
I love Mexican food and I’m a little spoilt for choice as there’s a late night cantina that my (darling and I) often go to once we finish s shift at work (made for folks like us cause its open till 2:30am-yay!!!)
As a result I don’t often do Mexican at home but with summer coming up, the BBQ and some toasted tortillas on the grill I might just have to channel these gorgeous specimens here too 🙂
Thank you for the recipe I think is delicious
I have a blog of italian dish bue i love chsnge flavors…
Yuo have more goods recipe.
bye from Italy.
You are so welcome! I hope you enjoy the recipe. Thanks for stopping by. I’ll be sure to check out your blog. I love Italian food!