Chicken Taco Avocados


These chicken taco avocados are great!! This is a low carb (all good carbs), gluten free meal. Make it low fat by using low fat cheese and make your own ranch dressing with a packet and use nonfat milk and nonfat sour cream.


For the filling:
  • 1 c. black beans, cooked
  • 1 c. canned corn
  • 1 4-oz. can green chiles, divided
  • 1 c. shredded rotisserie chicken
  • 1 c. shredded Cheddar, plus more for topping
  • 1 package taco seasoning
  • 2 tbsp. fresh cilantro, plus more for topping
  • 3 ripe avocados
For the dressing:
  • 1 c. ranch dressing
  • 1/4 c. lime juice
  • 1 tbsp. fresh cilantro
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground black pepper



  1. Heat broiler. Make filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, shredded chicken, Cheddar, taco seasoning, and fresh cilantro. Stir until combined.

  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.

  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more Cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.

  4. Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.

  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired.

  6. Serve chicken taco avocados immediately.



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