Chicken Tacos with Avocado and Grapefruit Salad

By Carolanne

Ingredients

• 1 grapefruit
• 1 avocado, sliced
• 3 Tbsp olive oil
• Kosher salt and black pepper
• 1 sm onion, chopped
• 3 cups shredded rotisserie chicken meat
• 1 4.5-ounce can chopped green chilies
• 1 15-ounce can black beans, rinsed
• 2 scallions, thinly sliced, white and green parts separated
• 1 tsp distilled white vinegar
• 8 crispy taco shells, warmed
• Salsa, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

1. Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane to release 1 Tbsp of the juice. Add the avocado, 1 Tbsp of oil, and 1/4 tsp each salt and pepper and toss to combine.

2. Heat 1 Tbsp of the remaining oil in a medium skillet over medium heat. Add onion and 1/4 tsp each of salt and pepper and cook, stirring occasionally, until soft, 4-5 minutes. Add the chicken and chilies and cook until warmed through, 2 to 3 minutes more.

3. Meanwhile, heat the remaining oil in a small saucepan over medium heat. Add the beans and scallion whites and cook until wramed through, 3-4 minutes. Stir in the vinegar. Divide the chicken mixture among the taco shells and serve with the salad, beans, and salsa. Sprinkle with the scallion greens.