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5 from 1 vote

Chicken Tacos with Guacamole

Spicy chicken strips plus absolutely fresh Guacamole makes this taco on of the best you'll ever eat.
Prep Time30 minutes
Cook Time15 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, Chicken, Tacos
Servings: 4 people
Calories: 130kcal

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-label]

Nutrition

Calories: 130kcal | Carbohydrates: 2g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 38mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 1g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.4mg