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Chicken Tacos

This is an easy Mexican-style dinner for a perfect kid-friendly fiesta.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 cup shredded rotisserie chicken, aobut a 3-pound chicken
  • 1 (15-ounce) jar mild salsa, divided
  • 2 tomatoes, diced
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoon chopped fresh cilantro
  • 12 yellow corn taco shells
  • 1 cup canned black beans, rinsed and drained
  • 1 avocado, pitted, peeled and diced
  • 2 cup shredded iceberg lettuce (1/2 head), rinsed and dried
  • soy sour cream


1 In a large saute pan over medium heat, cook shredded chicken with 1 cup salsa.

2 In a medium bowl, toss tomatoes with lime juice and cilantro.

3 To assemble tacos, lay out all 12 tacos on a work surface.  Evenly distribute the chicken, then beans, then avocado, then lettuce and finally the tomato mixture among the tacos.  Serve tacos with sides of non-dairy sour cream and the remaining salsa.

Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW