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Chicken Street Tacos with Avocado Corn Salsa
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Nutrition Facts
Serving Size 153 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 590 mg 25%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 14 g
Vitamin A 8% • Iron 6%
Vitamin C 6% • Calcium 2%
*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.
Chicken Street Tacos with Avocado Corn Salsa
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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp mayonnaise
1/4 cup(s) H-E-B That Green Sauce, mild or medium
1 Tsp fresh garlic, finely minced
1 Tbsp fresh cilantro, finely chopped
1 Tbsp olive oil
1 1/2 Lb Mi Tienda Seasoned Diced Skinless Chicken Thighs
8 H-E-B Street Taco Tortillas
1 Oz baby spinach
1/2 cup(s) frozen sweet corn, thawed
1 Lb avocado, cubed
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Instructions

1
Whisk mayonnaise, green sauce, garlic and cilantro together in a small bowl. Set aside.
2
Heat a large skillet over medium-high. Add oil and chicken, then sear well until chicken is cooked, but not dry, about 6 to 7 minutes.
3
Remove from pan. Set aside and cover loosely to keep warm.
4
Spray both sides of tortillas lightly with oil and toast just until golden brown, but still soft.
5
Fill each with a few leaves of spinach, a spoonful of chicken and top with sauce, corn and avocado.
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