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!

📝 Ingredients

• 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
• Shredded lettuce
• Diced tomato
• Shredded cheese
• Sour cream

👨‍🍳 Instructions

1. 1in 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. 2While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired toppings.