Crispy Chicken Tacos with Guacamole Salsa

Crispy meets crispy in these soon-to-be taco night favorites. A crispy chicken filling, topped with an ultra-easy avocado salsa, is stuffed into our crispy shells for double-crunch action in every bite.
  • Total Time 20 Minutes
  • Prep Time 20 Minutes
  • Servings 8
  • Ingredients 6


  • 1 cup pico de gallo salsa
  • 1 medium avocado, pitted, peeled and diced
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch slices
  • 1 package (1 oz) Old El Paso™ crispy taco seasoning mix for chicken or fish
  • 1 tablespoon vegetable oil
  • 1 box (8 count) Old El Paso™ crispy flour tortilla shells, heated as directed on box


Step 1 In medium bowl, gently mix pico de gallo and avocado; set aside.

Step 2 Place chicken in medium bowl. Add seasoning mix; stir to coat.

Step 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Carefully add chicken in one layer. Cook 4 to 6 minutes, turning occasionally, until deep golden brown on outside and no longer pink in center.

Step 4 Divide chicken filling among warm taco shells. Top chicken with avocado mixture.


1 Serving: Calories 300 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 35mg; Sodium 570mg; Potassium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 16g % Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 6%; Iron 4% Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Very Lean Meat, 2 1/2 Fat Carbohydrate Choices: 2

Expert Tips

Try these additional fresh toppings: shredded lettuce, shredded Cheddar cheese and sour cream.

You can buy pico de gallo premade or, to make homemade pico de gallo, mix 3/4 cup chopped tomatoes, 2 tablespoons chopped red onion, 2 tablespoons chopped fresh cilantro leaves, 1 medium jalapeño chile, seeded and finely chopped, 1 tablespoon lime juice and 1/4 teaspoon salt.