Chicken Tacos

Written By Judy Doherty
Chicken Taco

Chicken Taco

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min

Shredded chicken, veggies, and avocado make a great dinner!

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Ingredients

Chicken Tacos
  • 4 corn tacos
  • 1 tablespoon vegetable oil
  • 1-1/2 cups cooked chicken breast, shredded
  • 4 radishes sliced thin
  • 1 jalapeno sliced thin
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, sliced
  • ¼ cup lettuce, shredded
  • ¼ cup sliced green onion
  • 4 sprigs cilantro
  • Your favorite hot sauce
  • 1 lime, cut into wedges
Blood Orange Mocktail
  • Juice of two limes
  • 1 cup blood orange juice (about 6 blood oranges, squeezed)
  • 1 cup ice
  • 1 blood orange for garnish

Instructions

Chicken Tacos
  1. Heat the oil in a frying pan.
  2. Fry the tacos on both sides. Place 2 each on a plate.
  3. Top with the chicken, radishes, jalapeno, cheese, sliced avocado, lettuce, green onion, cilantro, and hot sauce.
  4. Garnish with lime wedges.
Blood Orange Mocktail
  1. Fill a cocktail shaker with ice half way. Add the lime juice, blood orange juice, and simple syrup. Shake well. Pour into glasses.
  2. Garnish with a slice of blood orange.

Nutrition Facts

Calories

297

Fat

22 g

Sat. Fat

7 g

Carbs

15 g

Fiber

5 g

Net carbs

11 g

Sugar

7 g

Protein

13 g

Sodium

210 mg

Cholesterol

41 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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