“The Lord will bless you and keep you. ” – Numbers 6:24
Chili-seasoned shredded chicken in warm tortillas with melted Monterey Jack and a silky avocado-lime crema. Bright, creamy, and a little smoky — taco night with a twist.
Ingredients
- 2 cups cooked shredded chicken
- 1 Tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small tortillas
- 1 cup shredded Monterey Jack cheese Creamy Avocado Drizzle
- 1 ripe avocado
- ¼ cup sour cream or Greek yogurt
- 1 Tbsp fresh lime juice
- 1 clove garlic
- ¼ tsp salt
- 2 Tbsp water (to thin)
Instructions
Heat chicken in skillet with seasonings until warmed. In a blender, combine avocado, sour cream, lime juice, garlic, salt, and water.
Blend until smooth. Warm tortillas.
Fill tortillas with chicken and cheese. Drizzle with creamy avocado sauce.
Top with pineapple salsa if desired. Serve warm and enjoy.
Nutrition
Nutrition (Per Serving – 2 tacos) 450 | Fat: 20g | Sat Fat: 8g | Carbs: 36g | Sugar: