20 Minute Chicken Tacos

Ingredients

  • AVOCADOS FROM MEXICO HOMEMADE GUACAMOLE:
  • 1 Avocados From Mexico peeled, pitted, and diced
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Red Onion, diced
  • 1 tsp. Jalapeno, diced
  • 1/4 cup Cilantro, chopped
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • FILLING:
  • 1 Avocado From Mexico halved, pitted and diced
  • 8 Mission Yellow Corn Tortillas
  • 1 lb. Chicken thighs, boneless skinless or chicken breasts
  • 2 cloves Garlic, minced
  • 1 Tbsp. Lime juice optional
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Chili powder
  • 1/2 tsp. Paprika (optional)
  • 1/2 tsp. Onion powder
  • Salt, or to taste
  • 1/4 tsp. Black pepper
  • PICO DE GALLO:
  • 1/2 cup Onion, finely chopped
  • 1/2 cup Tomato, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 Jalapeño seeded, finely chopped
  • 1 tsp. Lime Juice
  • Pinch of salt and pepper to taste

Directions

Prep Time
5 minutes
Cook Time
15 minutes
  1. Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
  2. 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.
  3. Combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl.
  4. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
  5. 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)
  6. Top with Avocados From Mexico homemade guacamole
<