Lauren Conrad's Chicken Tacos
with Radish-Tomato Pico de Gallo and Avocado
Lauren Conrad's Chicken Tacos
Juicy chicken tucked into warm tortillas with crisp radish-tomato pico de gallo and creamy avocado for a fresh, colorful taco night.
Ingredients
For 2 servings
- 1 unit Avocado
- 10 ounce Chicken Breast Strips
- 6 unit Flour Tortillas
- 1 unit Lime
- 3 unit Radishes
- 1 unit Roma Tomato
- 2 unit Scallions
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
Swaps and substitutions
For a soy-free version, use a different taco seasoning or spice mix if the seasoning blend contains soy-derived ingredients; for wheat-free, choose corn tortillas instead of flour tortillas. If you want a lighter dairy-free plate, keep the avocado as the creamy element and add extra lime and tomato for more freshness.
What to serve with it
Serve with cilantro-lime rice, black beans, or a simple corn salad to round out the tacos without overpowering the fresh pico and avocado. A crisp lager, sparkling water with lime, or a light margarita also works well alongside the bright flavors.
