Chicken & Avocado Tacos
Yield
2 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
avocados
ripe |
|
| 2 | tablespoons |
yogurt, low-fat
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | each |
shallots
trimmed, sliced |
*
|
| 1 | each |
tomatoes
cut into wedges |
|
| ¼ | each |
sweet red bell peppers
finely chopped |
|
| 2 | each |
taco shells
|
*
|
| 2 | ounces |
whole chicken
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
avocados
ripe |
|
| 3E+1 | ml |
yogurt, low-fat
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | each |
shallots
trimmed, sliced |
*
|
| 1 | each |
tomatoes
cut into wedges |
|
| 0.3 | each |
sweet red bell peppers
finely chopped |
|
| 2 | each |
taco shells
|
*
|
| 57.8 | ml/g |
whole chicken
sliced |
|
Directions
In a small bowl mash the avocado with a fork until smooth.
Add the yogurt and lemon juice and stir until blended.
Season with salt and pepper.
Mix together the lettuce, shallot or spring onions, tomato and red pepper.
Warm the taco shells under a moderate grill for 2 to 3 minutes.
Remove them and fill with the salad mixture.
Top with the chicken and spoon over the avocado dressing.
Serve immediately.
