Chicken Tacos with Radish and Avocado
Quick and fresh chicken tacos topped with crunchy radish, creamy avocado, and a squeeze of lime. Perfect for a fast weeknight dinner.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
- 8 tortillas corn tortillas
- 2 cups cooked chicken, shredded
- 4 radishes radishes, thinly sliced
- 1 avocado avocado, sliced
- 1 lime lime, cut into wedges
- ¼ cup fresh cilantro leaves
Instructions
- 1
Warm the 8 corn tortillas in a dry skillet over medium heat until soft and pliable, about 1 minute per side. Keep them covered with a clean towel.
- 2
If your chicken is cold, reheat it in the same skillet over medium heat, stirring occasionally, until hot and slightly charred, about 3 minutes.
- 3
Divide the warm chicken among the tortillas, about 1/4 cup each.
- 4
Top each taco with sliced radish, avocado slices, and a sprinkle of cilantro.
- 5
Serve with lime wedges for squeezing over the top. Add hot sauce or salsa if you like.
Tools you’ll need
- skillet
- knife
- cutting board
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