Chicken Tacos with Strawberry Avocado Salsa

  • 1 tablespoon canola oil
  • 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
  • 2 cups strawberries, trimmed, chopped
  • 1 large avocado, seeded, diced
  • 1/2 green bell pepper, diced
  • 1 Serrano or jalapeño pepper, seeded, diced
  • 1/3 cup white onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, zest and juice
  • 1 tablespoon honey (optional)
  • 8 small corn or flour tortillas
  • Salt and Pepper, to taste

 In a skillet up to medium high heat, add oil. Season chicken strips with salt and pepper. Cook for 5-7 minutes or until cooked all the way through (thermometer reaches 165 degrees.)

In a large bowl, combine strawberries, avocado, Serrano or jalapeño, onion, cilantro, lime juice, honey, if using, and salt.

To assemble, divide the chicken in the tortillas. Top each with some of the salsa. Serve immediately.

Sponsor: Dan's Market 

  • Fish Tacos with Yogurt Lime Sauce

  • Pork Chops with Tomato Corn Salsa

  • Recipe: Healthy Fresh Mex Salad

  • Chicken Tacos

  • Recipe: Mexican Stuffed Sweet Potatoes

  • Chicken with Rainbow Vegetables

  • Recipe: Not-so-traditional posole stew

  • Recipe: Chicken Tikka Kebabs

  • Chicken Jambalaya

  • Couscous Tomato Basil Salad

  • Buffalo Chicken Salad

  • Cheesy BBQ Beef Tacos

  • Black Bean, Edamame and Corn Salad