Southwestern Soft Tacos

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Serves: 12
24    tortillas, 6- to 8-inch corn or flour
lb.  boneless chicken breasts, skinned
Tbsp.  vegetable oil
Tbsp.  lemon juice
  As needed  Salt and pepper to taste
cups  shredded iceberg lettuce
  California avocados, seeded, peeled and diced
  red onions, diced
  green onions, thinly sliced
cups  salsa, ranchera or picante

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Wrap tortillas in foil and keep in warm oven until ready to serve.
  2. Pound chicken until 1/2-inch thickness.
  3. In large skillet, heat oil.
  4. Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in skillet.
  5. Cook 6-8 minutes or just until cooked through, turning once.
  6. Cut chicken diagonally into 1/4-inch slices.
  7. Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and green onions.
  8. Drizzle salsa over filling and gently fold in half.


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