INGREDIENTS

1 1/2 lb. boneless, skinless chicken thighs (cut into 1 “x 1” cubes)

3 tablespoons taco seasoning (to taste)

12 mini flour tortillas

1 cup pico de gallo or salsa

1 tablespoon olive oil

Toppings:

1 red onion (thinly sliced)

3 green onions (thinly sliced)

1 cup sour cream

1 avocado (diced)

1 lime (cut into wedges for garnish)

1/2 cup cilantro (chopped)

INSTRUCTIONS

Season chicken with taco seasoning.

Heat oil in a large skillet over medium high heat. Add chicken in a single layer and cook until golden brown and cooked through, stirring occasionally until it reaching an internal temperature of 165°F; about 4-5 minutes.

Add about 2 tablespoons of cooked chicken to each taco and top with desired toppings.