Sriracha Avocado Ten Minute Tacos

These tacos come together in a flash, and really impress with delicious fresh toppings like avocado and a vibrant kick of hot sauce!
Prep 10 Minutes
Total Time 10 Minutes
Servings 8

Ingredient List

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 8 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 Avocado from Mexico™, pitted, peeled and diced
  • 1/2 cup crumbled queso fresco cheese
  • Sriracha or hot sauce, for drizzling
Recipe Continues Below


  1. Stir warm shredded chicken together with green chiles in medium bowl.
  2. Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

Expert Tips

  • If hot sauce has too much 'kick', drizzle with mild salsa instead.


  • 1 serving (2 tacos) Calories 400 (Calories from Fat 190);  Total Fat 22g (Saturated Fat 7g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 840mg;  Potassium 410mg;  Total Carbohydrate 22g (Dietary Fiber 3g ,Sugars 0g);  Protein 30g
  • % Daily Value: Vitamin A 6%;  Vitamin C 15%;  Calcium 15%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  3 1/2 Lean Meat;  2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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