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Lauren Conrad's Chicken Tacos
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Lauren Conrad's Chicken Tacos

Lauren Conrad's Chicken Tacos

with Radish-Tomato Pico de Gallo and Avocado

And last, but certainly not least, in the Lauren Conrad Capsule Menu… tacos! These come packed with chicken decked out in our fragrant Southwestern Spice Blend and topped with a beautiful pink radish salsa. Creamy avocado and tangy lime tie everything together for an easy-peasy recipe that’s got Lauren’s stamp of approval.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes


serving amount

1 unit

Roma Tomato

3 unit


2 unit


1 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit


6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber7 g
Protein31 g
Cholesterol115 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan
Paper Towel
Medium Bowl



Wash and dry all produce. Finely dice tomato. Halve radishes, then thinly slice into half-moons. Trim, then thinly slice scallions, separating whites from greens. Zest 1 tsp zest from lime; quarter lime.

Make Salsa

In a small bowl, combine tomato, radishes, half the scallion greens, half the lime zest, and a large squeeze of lime juice. Season generously with salt and pepper.

Cook Chicken

Pat chicken dry with paper towels; season all over with salt, pepper, and 2 tsp Southwest Spice (we’ll use the rest later). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-7 minutes.

Slice and Mash Avocado

Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with scallion whites, juice from 2 lime wedges, remaining lime zest, and remaining Southwest Spice. Mash with a fork until mostly smooth. Season with salt and pepper.

Warm Tortillas

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Finish and Serve

Spread mashed avocado onto tortillas, then top each with chicken, avocado slices, and salsa. Garnish with remaining scallion greens. Serve any remaining lime wedges on the side for squeezing over.