Chicken Soft Tacos with California Avocados

By Lunds & Byerlys

May 15, 2026

Chicken tacos make a quick and easy dinner when using pulled rotisserie chicken from the deli and fresh California Avocados!


SERVINGS

4

PREP TIME

5 min

COOK TIME

5 min

Ingredients

  • 1
    lb. pulled rotisserie chicken
  • 8
    medium corn tortillas
  • 2
    ripe California Avocados, seeded, peeled and sliced, divided
  • Sea salt, to taste
  • 1 1/2
    cups coleslaw mix
  • 1/2
    cup sriracha mayonnaise
  • 4
    large radishes (optional)

Directions

  1. 1

    Heat oven to 350 F.

  2. 2

    Chop chicken into bite-sized pieces. Spray a foil-lined baking sheet with cooking spray. Place chicken on tray and warm chicken in the oven for about 6 minutes or until sizzling, adding the tortillas to the tray for the final 2 minutes.

  3. 3

    Meanwhile season the avocado slices with sea salt. Mash about one half of the slices, set aside.

  4. 4

    For each serving, place 2 warmed tortillas in a shallow bowl. Spread each with some of the mashed avocado and top with the coleslaw mix.

  5. 5

    Divide the chicken between the tacos and top with the sriracha mayo, then top with avocado slices and garnish with radishes, if desired. Serve immediately.

Tip: Try these tacos with chicken tenders from the deli. To amp up the flavor, serve with pickled veggies such as jalapeños, carrots or onions and top with Cotija cheese.


Recipe provided by California Avocado Commission.


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