Chicken and Guacamole Tacos

This easy chicken taco bowl topped with fresh guacamole will become the new favourite on taco night! ...MORE + LESS -

1 tablespoon (15 mL) vegetable oil

3 boneless skinless chicken breasts (1 1/4 lb/625 g), cut into small thin strips

1 package (35 g) Old El Paso™ taco seasoning mix

1/4 cup (50 mL) water

2 avocados, pitted, peeled and diced

2 tablespoons (30 mL) fresh lime juice

1/4 cup (50 mL) chopped fresh cilantro

1/2 teaspoon (2 mL) salt

8 Old El Paso™ tortilla bowls

1 cup (250 mL) shredded lettuce

1 cup (250 mL) shredded Cheddar cheese

2 tablespoons (30 mL) sliced green onions

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1

In 12-inch (30 cm) skillet, heat oil over medium heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until lightly browned. Stir in taco seasoning mix and water; cook 1 to 2 minutes or until chicken is no longer pink in centre.
2

Meanwhile, make guacamole by combining avocado, lime juice, cilantro and salt in medium bowl; lightly mash with potato masher or fork. Set aside.
3

Heat tortilla bowls as directed on package. Divide chicken, lettuce and cheese among bowls. Spoon guacamole over each bowl; top with green onions.

To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado, cut side down, on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
Add these toppings for even more flavour: your favourite Old El Paso™ salsa, sliced jalapeño, diced tomato.