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Chicken Salad Tacos

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  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8
  • Category: Main


Soft flour tortilla shells make a great edible bowl for a loaded chicken salad taco!


  • 10 stand & stuff soft flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (1 ounce) package taco seasoning mix
  • zest & juice of half a lime
  • 1 whole rotisserie chicken, shredded
  • 1/2 cup taco sauce
  • 2 cups chopped lettuce
  • 1/2 cup shredded carrots
  • 1/2 cup chopped onion
  • 1 (15 ounce) can black beans, drained & rinsed
  • 1 (11 ounce) can mexicorn, drained
  • 1/2 cup chopped fresh tomatoes
  • 1/2 cup queso fresco cheese, crumbled


  1. Warm tortillas according to package directions.
  2. In a small bowl, whisk together the sour cream, mayonnaise, taco seasiong mix, zest & juice of half a lime.
  3. In a medium bowl, stir together the shredded chicken and taco sauce until chicken is completely coated.
  4. In a large bowl, add the lettuce, carrots, onion, black beans, mexicorn, tomatoes and chicken. Toss with the prepared dressing.
  5. Fill each taco shell almost full with the salad mixture. Sprinkle with a little crumbled queso fresco.
  6. Serve immediately or store in the refrigerator until ready to serve.
  7. Note: Serve within 1 hour of filling because tortillas will start to soften from the dressing.