Shredded Chicken Tacos

After browsing through my collection of recipes I have yet to try… I stumbled upon Cooking Light’s July 2011 recipe for shredded chicken tacos. Thought it could livin’ up my lunch menu ūüôā

Recipe makes 8 tacos


  • Shucked corn ( I used a 4 oz can of corn)
  • 1 (12-ounce) package baby heirloom tomatoes (I used cherry tomatoes, halved)
  • 8 (6-inch) corn tortillas ( I used La Tortilla Factory high fiber tortillas)
  • 2 cups shredded skinless, boneless rotisserie¬†chicken breast
  • 1 peeled avocado, cut into 16 slices
  • 8 lime wedges
  • Olive oil (optional; I used to brown the tortillas in the skillet)
  • Sour Cream (reduced fat)¬†(optional; I used 1/2 Tablespoon per taco¬†as topping)


  • Heat tortillas according to package directions. I warmed tortillas with one¬†tablespoon of olive oil in skillet to give that grilled feeling… yum.
  • ¬†Divide chicken evenly among tortillas
  • Top each taco with 1/4 cup corn, tomatoes, sour cream¬†and 2 avocado slices.
  • Serve with lime wedges, if desired.


¬†La Tortilla’s Nutrition Facts Labels

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