Mexican Chicken Cobb Tacos

The classic cobb salad gets a Mexican twist in this easy-to-assemble taco. Taco seasoned shredded rotisserie chicken layered on a bed of chopped romaine lettuce and topped with shredded Mexican style 4 cheese blend, chopped avocado, bacon and tomatoes.
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25 Minutes Prep
25 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 2 teaspoons olive oil
  • Small check mark in a circle icon 2 1/2 cups shredded deli rotisserie chicken
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 2 cups chopped romaine lettuce
  • Small check mark in a circle icon 1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Small check mark in a circle icon 1 medium avocado, pitted, peeled and coarsely chopped
  • Small check mark in a circle icon 4 slices cooked bacon, chopped (1/2 cup)
  • Small check mark in a circle icon 1/2 cup cherry tomatoes, quartered
  • Small check mark in a circle icon 1/2 cup Old El Paso™ Zesty Ranch sauce
  • Small check mark in a circle icon Lime wedges, if desired
Preparation
  1. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken, taco seasoning mix and water; cook 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  2. Divide romaine lettuce, chicken mixture and cheese among heated tortilla bowls.
  3. Top each bowl with avocado, bacon and tomatoes. Serve with ranch sauce and lime wedges.
Expert Tips
  • Ranch dressing can be used instead of Old El Paso™ Zesty Ranch sauce.
  • To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Nutrition

1 Taco Calories 240 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 640mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 1g); Protein 15g

% Daily Value: Vitamin A 25%; Vitamin C 2%; Calcium 4%; Iron 10%;

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Lean Meat, 1/2 High-Fat Meat, 1/2 Fat

Carbohydrate Choices: 1