Sriracha Avocado Ten Minute Tacos

Serves
8
Ready in
10 minutes
Print

Ingredients

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4.5 oz) Old El Paso chopped green chiles, undrained
  • 8 Old El Paso Stand ‘N Stuff® taco shells
  • 1 Avocado from Mexico, pitted, peeled and diced
  • 1/2 cup crumbled queso fresco cheese
  • Sriracha or hot sauce, for drizzling

Directions

Prep Time
10 minutes
Ready in
10 minutes
  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.
  3. EXPERT TIPS: If hot sauce has too much 'kick', drizzle with mild salsa instead.
<