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!
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10 Minutes Prep
10 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 8 Old El Paso™ Stand 'N Stuff™ soft tortillas
  • Small check mark in a circle icon 2 Avocados from Mexico™, pitted, peeled and diced
  • Small check mark in a circle icon Make it FRESH toppings, if desired (see below)
Preparation
  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.