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Grilled Chicken Tacos with Avocado Cream

Grilled chicken seasoned to perfection, shredded and place on fresh flour tortilla shells. Piled on with pinto beans, buttery grilled corn, tomatoes, lettuce, sour cream, feta cheese and a silky smooth seasoned avocado cream.
Course main
Cuisine American
Keyword grilled chicken tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 252kcal


  • 15 slices Tyson® Grilled & Ready® Chicken Breast Slices
  • ½ cup water
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 2 + 1/2 tablespoons Wish-Bone® Italian Dressing
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 cup corn
  • 1 tablespoon butter
  • ¼ teaspoon sea salt
  • 1 can pinto beans
  • Sour Cream
  • 1 large tomato diced
  • cup Feta cheese
  • 5-6 TortillaLand® Flour Tortillas
  • Lettuce shredded
  • Avocado Cream
  • 1 medium avocado peeled and pitted
  • ½ tablespoons + 2 teaspoon fresh lime juice
  • 1 + 1/2 tablespoons olive oil
  • 1 tablespoon Wish-Bone® Italian Dressing
  • teaspoon sea salt
  • teaspoon black pepper


  • In a medium skillet set over medium heat, arrange about 15 slices chicken into the skillet. Add 1/2 cup of water and place lid on top. Cook for 7-8 minutes then uncover and stir in 1 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 2 + 1/2 tablespoons Italian dressing. Shred chicken and let the it soak in liquid Cooking for another 5 minutes, uncovered.
  • Boil corn on stove top according to directions. Once cooked, drain water then return to stove top with butter. Turn heat up to medium-high and cook until golden brown.
  • To make the avocado cream, slice, peel and pit the avocado. Place in blender with 1/2 tablespoons + 2 teaspoon fresh lime juice, 1 + 1/2 tablespoons olive oil, 1 tablespoon Wish-Bone® Italian Dressing, 1/8 teaspoon sea salt and 1/8 teaspoon black pepper then blend until smooth; set aside.
  • In a large skillet, cook TortillaLand® Flour Tortillas according to package directions. Once done, hang them draping over oven prongs to shape, if desired.
  • Drain beans and wash a few times then place in small pot with 1/2 cup water over medium low heat for 10 minutes, stirring occasionally. Dice tomato and chop lettuce; set aside. Shred chicken with fork; set aside.
  • To assemble; spread chopped lettuce on top of tortilla shell. Spread avocado cream on top followed with shredded chicken, pinto beans, diced tomatoes, corn, sour cream and feta cheese.


Calories: 252kcal | Carbohydrates: 27g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 685mg | Potassium: 394mg | Fiber: 5g | Sugar: 4g | Vitamin A: 659IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 2mg