- 2 c. Guacamole made with Avocados From Mexico
- 8 small Mission Yellow Corn Tortillas
- 1 lb. chicken thighs, boneless skinless or chicken breasts
- 2 cloves garlic, minced
- 1 T. lime juice (optional)
- 1 T. chili powder
- 1/2 tsp. paprika (optional)
- 1/2 tsp. garlic powder or onion powder
- 1/2 tsp. salt, to taste
- 1/4 tsp. black pepper
- 8 small corn tortillas
- Pico de Gallo:
- onion, finely chopped
- tomato, finely chopped
- cilantro, finely chopped
- seeded jalapeño, finely chopped
- 1 tsp. lime juice
- pinch salt and pepper, to taste
Instructions
- Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional)
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!
