Avocado Chicken Verde Taco

Tacos Recipes For Chefs

Avocado Chicken Verde Taco


  • Avo-Chicken Verde Taco
  • 24 each Avocado Tortillas, Warmed, subrecipe
  • 1 1/2 quarts Poblano Verde Chicken, subrecipe
  • 3 cups Avocado Red Cabbage Slaw, subrecipe
  • 1 cup queso Oaxaca, shredded
  • 1/2 cup cilantro, picked
  • 24 each lime wedge
  • Avocado Tortillas
  • 1 1/2 cups Avocados From Mexico, Stage 4, pureed
  • 1 quart flour, AP
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp lard
  • 2 Tbsp water
  • Poblano Chicken Verde
  • 1 quart chicken, prepared, pulled
  • 1 pint salsa verde, prepared
  • 1 each Avocados From Mexico, Stage 4
  • 1 cup poblano, medium diced
  • 1 Tbsp vegetable oil
  • 3/4 cup queso Oaxaca, shredded
  • Avocado Red Cabbage Slaw
  • 6 each Avocados From Mexico, Stage 1, peeled, grated
  • 1 pint red cabbage, julienned
  • 1 cup carrots, julienned
  • 1/2 cup white onion, julienned
  • 2 Tbsp jalapeno, julienned
  • 2 tsp garlic, sliced
  • 4 tsp Mexican oregano, dried
  • 4 tsp kosher salt
  • 1 cup sugar, granulated
  • 1 cup olive oil, pure
  • 1 pint apple cider vinegar


  1. AVO-CHICKEN VERDE TACO: Build each Avo-Chicken Verde Taco by topping 1each Avocado Tortilla with 1/4 Cup Poblano Verde Chicken, 2 Tablespoons Avocado Red Cabbage Slaw, 2 teaspoons queso Oaxaca, and 1 teaspoon cilantro. Serve each taco with a lime wedge.
  2. AVOCADO TORTILLAS: In a metal bowl, begin combining all ingredients until a dough begins to form./ Pour mixture onto a wooden table or cutting board. Begin kneading until a solid ball forms. This should take about 8-10 minutes of kneading./ Let rest for at least 30 minutes./ Form tortillas by using a tortilla press with 1oz portions of dough. If you don’t have a tortilla press, roll dough as thinly as possible between two oiled sheets of plastic wrap and us a 4” circle cutter./ To cook, heat an unoiled plancha until it begins to smoke. Place tortillas on the hot plancha. They should begin to puff-up within 10-15 seconds. Once they begin to puff, flip and cook for another 10-15 seconds./ Serve immediately or hold under a warm damp towel.
  3. POBLANO CHICKEN VERDE: Heat oil in sauté pan and gently sauté diced poblano until softened, but not browned, about 8-10 minutes, cool cooked poblano./ Meanwhile, blend salsa verde with avocado until smooth./ Once poblano is cool to touch, fold all ingredients together, including cheese, seasoning with Kosher salt if needed.
  4. AVOCADO RED CABBAGE SLAW: Combine the first 8 ingredients in a large mixing bowl, tossing together until evenly mixed./ Let mixture stand at room temperature for 15 minutes then drain of any purged liquid./ Press vegetable mixture into glass jar or vacuum seal bag./ Whisk together oil, vinegar and sugar and pour mixture over vegetables./ If using glass jars, press vegetables down to be completely submerged--If vacuum sealing, extract as much air as possible and let stand at least 30 minutes./ Once vegetable mixture has achieved preferential acid level, drain mixture of vinegar mixture and top with more olive oil to preserve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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