Chicken Tacos with Avocado Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I make these to accommodate various food allergies in our family. Served with a simple green salad, it's a meal my family enjoys together. âChristine Schenher, Exeter, California Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1/3 cup water |
1 tablespoon chili powder |
1 teaspoon sugar |
1 teaspoon onion powder |
1 teaspoon paprika |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1 medium ripe avocado, peeled and cubed |
1 cup fresh or frozen corn |
1 cup cherry tomatoes, quartered |
2 teaspoons lime juice |
8 taco shells, warmed |
Directions:
1. In a large nonstick skillet coated with cooking spray, brown chicken. Add the water, chili powder, sugar, onion powder, paprika, cumin, oregano, salt and garlic powder. Cook over medium heat for 5-6 minutes or until chicken is no longer pink, stirring occasionally.
2. Meanwhile, in a small bowl, gently combine the avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. Yield: 4 servings.
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