By Codi Ferguson
Prepare the cabbage slaw by slicing red cabbage thinly. Add it to a bowl and squeeze the juice of one lime over it. Add a pinch of salt and mix well. Set aside to marinate.
In a separate bowl, combine canned black beans (drained and rinsed), corn kernels, half of the cilantro (chopped), the juice of one lime, one tablespoon of olive oil, cumin, chili powder, salt, and pepper. Mix well to make the black bean & corn salad.
In a skillet, heat one tablespoon of olive oil over medium heat. Add the shredded rotisserie chicken and warm it up for about 5 minutes. Season with salt and pepper to taste.
Slice the avocado and set aside for taco garnish.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side, until they are pliable.
Assemble the tacos by placing a small amount of cabbage slaw onto each tortilla, adding a portion of shredded chicken, and topping with avocado slices. Sprinkle some cilantro on top.
Serve the tacos with a side of black bean & corn salad. Garnish with extra lime wedges and cilantro if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Codi Ferguson
This Mexican Main Course Tacos Salad recipe is ready in 30 minutes and features Shredded rotisserie chicken, Corn tortillas, Avocado and other delicious ingredients. Contains 450 calories total.
Prepare the cabbage slaw by slicing red cabbage thinly. Add it to a bowl and squeeze the juice of one lime over it. Add a pinch of salt and mix well. Set aside to marinate.
In a separate bowl, combine canned black beans (drained and rinsed), corn kernels, half of the cilantro (chopped), the juice of one lime, one tablespoon of olive oil, cumin, chili powder, salt, and pepper. Mix well to make the black bean & corn salad.
In a skillet, heat one tablespoon of olive oil over medium heat. Add the shredded rotisserie chicken and warm it up for about 5 minutes. Season with salt and pepper to taste.
Slice the avocado and set aside for taco garnish.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side, until they are pliable.
Assemble the tacos by placing a small amount of cabbage slaw onto each tortilla, adding a portion of shredded chicken, and topping with avocado slices. Sprinkle some cilantro on top.
Serve the tacos with a side of black bean & corn salad. Garnish with extra lime wedges and cilantro if desired.
Calories per Serving: 450
Your Rating:
