Cancer Fighting Dishes From Around The World- Cook For Your Life- anti cancer recipes- taco

Chicken Taco Dinner

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

A taco is a great alternative to a sandwich, and perfect for what we call a “fridge emptier” dish. You can actually put anything you like into a taco, such as leftover veggies, roast,...


  • 1½ pounds chicken breast (See Ann’s Tip)
  • ½ medium onion
  • 1 clove garlic, smashed
  • Salt, to taste, divided
  • 1 small head of romaine lettuce, washed, shredded and patted dry
  • ¾ cup thinly sliced radishes
  • 2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 avocado, halved and pitted
  • 3 limes, divided
  • ½ red onion, thinly sliced
  • 12 6 inch corn tortillas
  • 1 cup fresh cilantro, washed
  • ¾ cup queso fresco
  • Salsa Verde or tomato salsa (optional)

Nutrition Facts


447 cals


22 g

Saturated Fat

6 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

10 g


34 g


4 g


9 g


31 g


841 mg


  1. In a stockpot, cover the chicken, onion, and garlic with water by 1-inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 30-40 minutes. Once cool enough to handle, shred the chicken with fingers and season to taste.
  2. Meanwhile, prep all the vegetables. Toss the romaine and the radishes with oil, vinegar, salt and pepper. Pour into a bowl. Smash the avocado with juice from 1 lime, some salt and pepper, and transfer to a serving bowl. Set the sliced red onions onto a small plate. Cut the remaining limes into wedges.
  3. Warm the tortillas one at a time in an ungreased skillet or wrapped in foil in the oven. Cover with a paper towel and set on the table along with the shredded chicken, salad, cilantro, avocado, limes, queso fresco, and corn tortillas. Allow everyone to assemble their tacos as desired.

Chef Tips

This is a great way to jazz up a rotisserie chicken!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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