Rating: 3 stars
37 Ratings
  • 5 star values: 3
  • 4 star values: 12
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 1

Gallery

Credit: Aya Brackett

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

562 calories; fat 29g; saturated fat 5g; cholesterol 92mg; sodium 799mg; protein 39g; carbohydrates 42g; sugars 6g; fiber 10g; iron 3mg; calcium 111mg.
Advertisement