Sriracha Avocado Ten Minute Tacos

By carvalhohm2

Ingredients

• 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1 can (4.5 oz) chopped green chiles, undrained
• 8 Old El Paso® Stand ‘N Stuff® taco shells
• 1 avocado, pitted, peeled and diced
• 1/2 cup crumbled queso fresco cheese
• Sriracha or hot sauce, for drizzling

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

1 Stir warm shredded chicken together with green chiles in medium bowl.

2 Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

If hot sauce has too much 'kick', drizzle with mild salsa instead.