Click to: Share, Shop, & Much More!

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!

You Will Also Like: © 2023 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share