Chicken Taco Avocados



For the filling:

  • 1 cup black beans, cooked
  • 1 cup canned corn
  • 1 4-oz. can green chiles, divided
  • 1 cup shredded chicken
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1 package taco Seasoning
  • 2 tbsp. fresh cilantro, plus more for topping
  • 3 ripe avocados

For the dressing:

  • 1 cup ranch dressing
  • 1/4 cup lime juice
  • 1 tbsp. fresh cilantro, chopped
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper


  1. Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, pulled chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
  4. Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

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