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Shredded Chicken Crunchy Tacos

These delicious tacos are perfect for lunch or dinner. They are made with shredded salsa chicken, and topped with a sautéed mixture of bell pepper, onion and tomato. To finish them off, just add avocado, shredded lettuce and a squeeze of fresh lime juice.
Course Main Course
Cuisine Mexican
Keyword Chicken Recipes, Cinco de Mayo, Dairy-Free Recipes, Easy Chicken Recipes, Easy Many Dish, Gluten-Free Recipes, Main Dish, Mexican Chicken, Onion, Pepper, Poultry, Sauteing Recipes, Slow Cooker Recipes, Taco, Taco Recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Naomi


  • Slow Cooker Salsa Chicken (linked below)
  • 1 box Siete Taco Shells, cooked
  • Avocado Oil
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1 Bell Pepper, thinly sliced
  • 1 Onion, thinly sliced
  • 1 Optional: Jalapeño Pepper, sliced
  • 2 Limes (reserve 1/2 for the sauté)
  • 1 Nature Sweet Constellation Mini Colorful Tomatoes, (a small handful), cut in half
  • Romaine Lettuce, shredded
  • 1 Avocado, pitted and cubed


  • Preheat the oven to 400 degrees F.
  • Prep all the veggies and add the taco shells to a sheet pan.
  • To a skillet, on medium-high heat, add a drizzle of avocado oil. Add the bell pepper, onion, jalapeño pepper, some salt and pepper and lime juice. Sauté for about 6-8 minutes, or until crisp-tender, and slightly charred in places. Make sure to give it a good stir occasionally.
  • During the last couple minutes, add the tomatoes just to soften them a bit. Remove the veggie mixture to a paper towel lined plate.
  • Cook the taco shells according to package directions.
  • Top the tacos with the salsa chicken, shredded lettuce, sautéed pepper/onion mixture and avocado chunks. Serve each plate with a lime wedge.
  • Enjoy immediately!