Recipe: Chicken Avocado Tacos

by B.S. Thompson

Screen shot 2013-09-28 at 3.20.26 PM

There are three different components that go into making these delicious tacos.

First is the avocado chicken salad:

  • 2 large chicken breasts
  • 2-3 ripe avocados (slightly squishy)
  • 1/8th cup diced red onion
  • 1 TBSP minced cilantro
  • 1/2 lime
  • Salt and pepper to taste

Heat a frying pan or grill to medium high. Salt and pepper the chicken and cook to 165. Flip the bird once during cooking to avoid burning. Depending the “girth of the meat” it should take about 6 minutes on each side to cook that cock through. To chill or not to chill… Up to you. If you want the chicken tacos cold chill the chicken first in the fridge, this will make it easier to dice with a knife.

If you want the chicken warm use a fork and knife to pull it apart, this will achieve a shredded texture. Cut the avocados around the middle top to bottom and remove the pits. Use spoon to scoop the avocados into a bowl with the chicken. Add diced red onions, minced cilantro and squeeze the lime into the mixture. Mix all this shit together quickly and violently so we can move on to the next step.

Cilantro lime sour cream:

  • 2 tbsp cilantro
  • 1/2 cream cheese
  • 1 cup sour cream
  • 1 lime juiced

Combine all ingredients and whisk until smooth. This should be quick and dirty. Its nothing especially difficult but it tastes like Zeus tossed a lighting bolt of flavor into your mouth.

The last part is the salsa. You could totally cheap out and buy salsa from a store but in my experience with this taco you need to suck it up and make a super chunky fresh salsa.


  • 1 cup halved cherry tomatoes
  • 1/3 cup diced red onions
  • 1/2 ear roasted corn
  • 1 tbsp of minced garlic

It’s simple. Just mix it together and enjoy. It will be more simple and tasty than most salsas. If you feel so inclined make your own salsa and toss it on top. This recipe is open to a lot of play so go for it and enjoy.

Cook or die,
Chef B. S. Thompson


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