Happy National Taco Day!
Yes, it’s really National Taco Day. I don’t know how you get to be important enough to get on the list for your own holiday, but tacos probably do deserve their own celebration. Especially garlic chicken tacos.
Utilizing a rotisserie chicken, this is a fairly speedy weeknight meal.
Garlic Chicken Tacos with Lemon Avocado Sauce
If your serving this to kids (or the heat impaired) you can leave out the jalapeno in the chicken and reduce the sauce’s cayenne pepper to just a pinch. Print Recipe
Lemon Avocado Sauce
1/2 peeled ripe avocado
2 tablespoons reduced fat sour cream
2 tablespoons fresh lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
Puree the ingredients together in a small food processor. Set aside.
Garlic Chicken Tacos
1 package stand ‘n stuff corn taco shells
1 rotisserie chicken
2 teaspoons canola oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
Shredded iceberg lettuce for garnish
1 tomato, diced
1. Heat up taco shells according to package directions.
2. Meanwhile, remove the skin from chicken and discard. Remove meat and shred it into bite size pieces using your hands. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add the chicken, garlic and jalapeno and cook until chicken is warmed through, about 3-4 minutes.
4. Stuff tacos with chicken and garnish with lettuce, tomato and a drizzle of lemon avocado sauce.
Recipe inspired by a tostada in Cooking Light Magazine, September 2011. Picture and recipe by Laura Flowers.