Chicken and Avocado Ten Minute Taco Bowls

These taco bowls are sure to be the next family favorite; even better, they come together in record time!
Prep 10 Minutes
Total Time 10 Minutes
Servings 8

Ingredient List

  • 1 tablespoon vegetable oil
  • 3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 2 Avocados from Mexico™, pitted, peeled and diced

Serve with, if desired

  • Shredded lettuce
  • Diced tomato
  • Shredded cheese
  • Sour cream
Recipe Continues Below


  1. in 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned on both sides. Sprinkle with taco seasoning mix. Cook, stirring occasionally, just until chicken is no longer pink in center.
  2. While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.

Expert Tips

  • Ideas for Make it FRESH toppings: shredded lettuce, diced tomato, shredded cheese and sour cream.


  • 1 taco Calories 250 (Calories from Fat 110);  Total Fat 12g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 480mg;  Potassium 300mg;  Total Carbohydrate 17g (Dietary Fiber 2g ,Sugars 0g);  Protein 18g
  • % Daily Value: Vitamin A 6%;  Vitamin C 2%;  Calcium 4%;  Iron 8%
  • Exchanges: 1 Starch;  2 Very Lean Meat;  2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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