Meet your new favorite way to totally transform leftovers in 15 minutes. Avocado cream and crispy cabbage slaw get an instant tangy kick from Pace® Cilantro Jalapeno Lime Signature Sauce, while Pace® Picante Sauce is the perfect fast, flavorful marinade for cooked chicken. Put it all together and you have delicious tacos that are equal parts decadent, rich, and zesty.
Ingredients
- 2 small (4 ounces each) ripe avocados
- 3/4 cup Pace® Signature Sauces Cilantro Jalapeño Lime Sauce, divided
- 1/2 cup roughly chopped fresh cilantro, divided
- 2 tablespoons sour cream
- 1/2 teaspoon kosher salt, divided
- 2 cups green cabbage, finely shredded
- 1/4 cup white onion, thinly sliced
- 2 cups (about 8 ounces) cooked chicken, shredded
- 2/3 cup Pace® Picante Sauce
- 8 (6-inch) corn tortillas, warmed
Instructions
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Tips
- The avocado cream can be made a day in advance and refrigerated in an airtight container—the Pace® Cilantro Lime Jalapeno Signature Sauce keeps it from becoming discolored.
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Step 1
Place avocados, 1/2 cup Pace® Cilantro Jalapeño Lime Signature Sauce, 1/4 cup cilantro leaves, sour cream, and 1/4 teaspoon of the salt in a food processor. Process until smooth, about 30 seconds. Cover and refrigerate until ready to use.
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Step 2
Toss together cabbage, onion, and remaining 1/4 cup Cilantro Jalapeño Lime Sauce, 1/4 cup cilantro, and 1/4 teaspoon salt until combined. Cover and chill until ready to use.
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Step 3
Heat a large skillet over medium heat. Add chicken and Pace® Mild Picante Sauce; cook, stirring often, until warmed through, 3 to 5 minutes.
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Step 4
Arrange tortillas on a large platter. Top evenly with the chicken mixture and cabbage slaw. Dollop with the avocado cream and garnish with jalapeño slices.
