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Guacamole Chicken Salad Hard Tacos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 avocados, halved and mashed

  • 1 lime

  • Salt

  • 1/2 cup sour cream

  • 2 cloves garlic, grated or pasted

  • 1 teaspoon ground cumin

  • 2 plum tomatoes, seeded and finely chopped

  • 1/2 red onion, finely chopped

  • 1 large jalapeño pepper, top removed, seeded and finely chopped

  • A small handful cilantro, finely chopped

  • 1 rotisserie chicken, skin and bones removed and meat pulled into bite-sized pieces

  • 8 flat-bottomed, hard-shell corn tacos

  • 2 cups shredded cheddar, jack or pepper jack cheese

Toppings:

  • Shredded Iceberg lettuce, thinly sliced radishes, pickled jalapeño slices

Preparation

Preheat oven to 350°F. 

Mash avocados with lime juice, salt, sour cream, garlic and cumin. Add tomatoes, onions, jalapeño and cilantro, and stir. Fold in chicken to coat; taste to adjust seasoning. 

Arrange tacos on a baking sheet and sprinkle some cheese in each. Bake 3-5 minutes to warm, toast and melt cheese. Remove from oven. 

 Fill tacos with lettuce and chicken salad; top with radishes and pickled jalapeños. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...