20-Minute Easy Chicken Tacos

INSTRUCTIONS

1. To a large bowl or zip-seal bag, add the chicken, garlic, olive oil, lime juice and spices. Stir or shake to evenly combine.
2. Heat a large skillet to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165°F degrees. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
3. For the Pico De Gallo: In a small bowl, combine the chopped tomato, jalapeño, onion, cilantro and lime juice and stir until well combined.
4. For the Homemade Guacamole: In a medium bowl, mash avocados with lime juice and salt to taste. Add cilantro, onion and jalapeño and gently stir until well combined. Add additional salt and pepper to taste.
5. On the stove top, char tortillas over the flame until lightly charred (optional).
6. For the tacos: Assemble tacos by evenly distributing chicken onto each tortilla. Then evenly top with Pico de Gallo mixture and Homemade Guacamole.