Tacos de pollo y guacamole en capas

Ingredientes

• 1 tablespoon vegetable oil
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/4 cup water
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
• 1 medium avocado, pitted, peeled and diced
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1 medium jalapeño chile, seeded and finely chopped
• 3 medium plum (Roma) tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/2 cup crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro leaves

Preparación

1. 1

   In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix. Reduce heat to medium; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

2. 2

   Heat taco shells as directed on box. Divide chicken mixture among shells.

3. 3

   In medium bowl, mix avocado, lime juice and salt, gently mashing avocado. Top chicken mixture in shells with avocado mixture and remaining ingredients.