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Nutrition Facts
Serving Size 159 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 530 mg 22%
Total Carbohydrate 14 g 5%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 19 g
Vitamin A 20% Iron 6%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Avocado Crispy Tacos
Prep Time
15 minutes
Cook Time
3 minutes
Total Time
18 minutes
4  People


Recipe makes 4 Servings

2 serrano peppers, sliced
1 large Large Hass avocado, diced
1/4 cup(s) red bell pepper, diced
1/4 cup(s) red onion, diced
4 crispy taco shells
1/2 Lb chicken, sliced (cooked)
1/2 cup(s) iceberg lettuce, shredded
1/2 cup(s) Mexican blend shredded cheese
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Preheat broiler. Roast serrano peppers under broiler until browned. Set aside.
In a small bowl, combine diced avocado, red bell pepper, and onion. Stir to combine.
Fill each taco shell with 2 oz. of sliced chicken, lettuce, avocado mixture and shredded cheese.
Bake tacos in oven at 350°F for 2-3 minutes or until cheese is melted.
Slice roasted serranos and place on top of each taco.



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