Ingredients
- 2 c. chicken breasts, cubed
- 2 ea. Avocados From Mexico, halved
- 1/4 c. tomato, diced
- 1/4 c. white onion, diced
- 1/4 c. Monterrey Jack cheese, shredded
- 1/4 c. lime juice
- 2 T. fresh cilantro, minced
- 1 T. olive oil
- 4 t. sour cream
- 2 t. taco seasoning
- 1/2 t. TABASCO® Green Sauce
Instructions
- Scoop out about a tablespoon of flesh from one avocado and roughly dice. Set both aside.
- In a non-stick skillet, heat oil to medium-high heat. Add cubed chicken and cook until well done, making sure to brown the chicken on all sides. Once chicken is fully cooked, and there is no pink, approximately 4-5 minutes, add taco seasoning and toss.
- Add lime juice and TABASCO® Green Sauce to the chicken, cooking on medium high heat for approximately 30 seconds to allow the flavors to marry.
- Remove the pan from heat and gently fold in the diced avocados.
- Transfer the mixture into the halved avocado skins. Evenly top each stuffed avocado with cheese, sour cream, diced tomato, onion and cilantro leaves and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
