Grilled Chicken Tacos

Campbell's Grilled Chicken Tacos Recipe

Char-grilled chicken joins smooth avocado, diced tomato, shredded cheese and Pace® Picante Sauce in warm flour tortillas. Add some fresh cilantro sprigs, if desired, and serve with additional Pace® Picante Sauce.

At a glance


15 min.


30 min.



Servings: 2 tacos each

Grill: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1/2 cup Pace® Picante Sauce
2 teaspoons lemon juice
2 medium avocados, peeled, pitted and diced
1 medium tomato, chopped (about 1 cup)
2 green onions, sliced (about 1/4 cup)
1 3/4 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
12 flour tortillas  (8-inch), warmed
3/4 cup shredded Cheddar cheese
1 sprig cilantro

How to Make It

  • 1

    Stir the picante sauce, lemon juice, avocados, tomato and onions in a medium bowl.

  • 2

    Season the chicken as desired.  Brush the chicken with the oil. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once during grilling.

  • 3

    Slice the chicken into thin strips and place down center of each tortilla. Top with the avocado mixture and the cheese. Roll the tortilla around the filling. Serve with additional picante sauce. Garnish with the cilantro leaves.

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