Chicken Tacos With Avocado and Grapefruit Salad

Photo by Aya Brackett
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 562 calories
    • 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


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


  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.