Chicken Tacos with Guacamole
Spicy chicken strips plus absolutely fresh Guacamole makes this taco on of the best you'll ever eat.
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Ingredients
- 8 oz Boneless Chicken Breast Sliced thin
- 3 tpsb Emirils Original BAM Or homemade
- 4 ea Haass Avacodos
- 1 Medium tomato Diced
- 1 Stalk celery Diced
- 1/3 cup chopped red onion
- 2 tbsp lime juice
- 2 tbsp canola oil or olive oil
- 1 Box Ortega Taco Shells Flat bottoms if available
Instructions
- Slice chicken into thin strips. Place in plastic bag with 1 Tbsp. of the oil, and 1 Tbsp. of Emiril's seasoning. Seal bag and rub to coat. Place in refrigerator for one hour to season. Prepare Vegetables.
- Slice and remove nut from Avocados. Scoop insides into large bowl. Coat with lime juice . Add remaining oil and seasoning. Mash together and stir with large spoon.
- Add vegetables and combine. Cover and let stand in refrigerator.
- Heat 2 Tbsp. oil in a large cast iron skillet. Add chicken until thoroughly cooked (10-15 minutes).
- Place taco shells on serving plate. Add enough of the chicken to fill it by half. Scoop Guacamole on top, and serve.
Notes
If you want really freshen the Gauc up, add a bit of cilantro paste ( about a Tbsp.)
Nutrition Information
Nutrition Facts
Chicken Tacos with Guacamole
Amount Per Serving
Calories 130
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 33mg11%
Sodium 38mg2%
Potassium 28mg1%
Carbohydrates 2g1%
Fiber 0.3g1%
Sugar 1g1%
Protein 13g26%
Vitamin C 2.5mg3%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.