Chicken Tacos With Avocado and Grapefruit Salad

Chicken Tacos With Avocado and Grapefruit Salad
Aya Brackett
Chopped green chilies add a little heat to this satisfying meal, made with rotisserie chicken to cut down on prep time.

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Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

1
grapefruit
1
avocado, sliced
3
tablespoons
olive oil
kosher salt and black pepper
1
small onion, chopped
3
cups
shredded rotisserie chicken meat
1
4.5-ounce can chopped green chilies
1
15-ounce can black beans, rinsed
2
scallions, thinly sliced, white and green parts separated
1
teaspoon
distilled white vinegar
8
crispy taco shells, warmed
salsa, for serving

Directions

  1. Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane to release 1 tablespoon of the juice. Add the avocado, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper and toss to combine.
  2. Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the chicken and chilies and cook until warmed through, 2 to 3 minutes more.
  3. Meanwhile, heat the remaining oil in a small saucepan over medium heat. Add the beans and scallion whites and cook until warmed through, 3 to 4 minutes. Stir in the vinegar. Divide the chicken mixture among the taco shells and serve with the salad, beans, and salsa. Sprinkle with the scallion greens.
Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 562
  • Fat 29 g
  • Sat Fat 5 g
  • Cholesterol 92 mg
  • Sodium 799 mg
  • Protein 39 g
  • Carbohydrate 42 g
  • Sugar 6 g
  • Fiber 10 g
  • Iron 3 mg
  • Calcium 111 mg
What does this mean? See Nutrition 101.

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