Monday, July 30, 2012

Chicken Tacos with Avocado Black Bean Salsa

Anyone who enjoys Mexican food is sure to love this recipe! You will most likely have some of the salsa left over to use with chips if you like.

serves 12  (7 points+)

  • 3 T. fresh lime juice
  • 3 large tomatoes, seeded and chopped
  • 2 cans black beans, rinsed and drained
  • ½ c. onion, chopped
  • ½ c. chopped, fresh cilantro
  • 1 c. diced avocado
  • salt to taste
  • 12 ( 6 inch) flour tortillas
  • 4 c. shredded rotisserie chicken
  • shredded Romaine lettuce
  • ¾ c. crumbled queso fresco

Combine the first 7 ingredients in a bowl ( through salt)
Heat a large nonstick skillet over medium heat. Coat with nonstick spray. Fry tortillas on each side until lightly browned.
Layer each tortilla with lettuce, salsa, chicken and queso fresco.


  1. Amazing. So delish.
    My husband and I have made 8+ recipes in the last two weeks. We're from Vancouver, Canada, so we've had to alter a couple of the recipes to account for the different products here. My husband loves it because he gets to have "regular" food like chili, tacos or pasta that is lower in points and it doesn't taste like a diet. Great recipes. So full of flavour! Keep them coming!


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