It’s better with bacon – especially when it’s taco night! These Chicken Bacon Avocado Tacos are perfect for Taco Tuesday!
- 8 oz bacon, chopped
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package Old El Paso Chicken Taco Seasoning Mix
- 1/4 cup water
- 1 4.6 oz package Old El Paso Crunchy White Corn taco shells
- 1 avocado, thinly sliced
- shredded cheddar cheese
Cook the bacon in a large skillet over medium-high heat until crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving the bacon grease in the skillet. Drain all but 1 tablespoon of the bacon grease.
Add the chicken to the skillet and cook until chicken is browned and cooked through. Add the taco seasoning and the water. Heat to boiling. Reduce the heat and simmer uncovered for 3 to 4 minutes, stirring until thickened. Stir the reserved bacon into the chicken.
Heat the shells as directed on the package.
To assemble the tacos, add some of the chicken and bacon to each taco shell, as well as 1-2 avocado slices. Sprinkle with cheese and cilantro and serve.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 487
- Sugar: 0 g
- Sodium: 1390 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 108 mg