I am that girl at a Mexican restaurant who orders table-side guacamole, and can eat the entire mortar and pestle by myself. Avocado, lime and cilantro, what can be better than that? These days I forgo the chimichangas for lighter Mexican dishes. To my surprise, I am just as happy eating a medium rare steak salad with table-side guac and a skinny margarita, as I am with the three cheese enchilada meal with extra sour cream and refried beans. This also leaves room for a couple of bites of fried ice cream without the guilt. I truly believe that you can still eat healthy, but if you give yourself a little break on the weekends, it is much easier to stay on track. Now, I am not talking go order Dominos for lunch and Taco Bell dinner, but heck….if you want those three oreos or milkshake, eat a small portion and KEEP IT MOVING.
Last week I wanted a light lunch that made me feel satisfied, but not overly full. I looked to guac for inspiration and came up with my Avocado Chicken “Tacos” with Mango Slaw. These tacos are protein packed, but light, sweet and spicy all at the same time. You can use as much or as little avocado as you would like. That is what I love about cooking. Have fun with them, and make them your own. Tacos, like pizza are a vehicle to experiment with flavors. I hope you enjoy these because my mom and I sure did!
Ingredients:
Filling:
1-2 Ripe Avacados
1 1/2 C pulled rotisserie chicken
1/4 C chopped almonds
1 handful chopped cilantro
1/4-1/2 cup finely chopped onion
Pinch of Sea Salt
Mango Slaw:
1/4 head julienne red cabbage
1 Whole julliene Mango (I start with pre cut mango slices)
2 Tbs plain greek yogurt
juice of two limes
1/2 tsp. crushed red pepper
1 head of butter or bib lettuce
Directions:
Cut avocado in half and take out pit, spoon flesh into bowl. Add chicken, and mash avocado mixture with a fork. Add more avocado if needed to completely cover chicken. Add chopped cilantro, almonds and chopped onion. Mix together, add sea salt (optional). Place in refrigerator while you make slaw.
Add julienned cabbage and mango to the bowl. Top with greek yogurt, lime juice and red pepper. Mix all together until yogurt covers the fruit and cabbage.
Make your taco: 1 piece of lettuce, scoop of avocado mixture, top with slaw and serve with fresh lime and hot sauce.
Cook with me below!
I love that you guys are sharing your food pics with me on social media! Keep those photos coming and let me know how you make your avocado tacos!
Love and Yumminess,
Taylor