1 tablespoon vegetable oil
3 boneless skinless chicken breasts (about 1.25 lbs), cut into very small thin strips
1 package (1 oz) Old El Paso™ taco seasoning mix
8 Old El Paso™ Stand ‘N Stuff™ soft tortillas
2 avocados, pitted, peeled and diced
Make it FRESH toppings, if desired – use shredded lettuce, diced tomato, shredded cheese and sour cream over the top!
Step 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.
Step 2 – While chicken is cooking, heat shells and prepare toppings. Divide chicken among shells; add avocado and other desired fresh toppings.