Chicken and Avocado Tacos

1 pound Chicken Breast, cut into bite size pieces

2 Tbsp Olive Oil

1 Tbsp Chili Powder

½ Tsp Ground Cumin

¼ Tsp Onion Powder

¼ Tsp Salt 

Squeeze of Lime; optional 

1 Avocado, seed removed and diced

FIB Corn Tortillas 


Chop 2-3 medium Chicken Breasts into bite size pieces. In a medium bowl whisk together the Olive Oil, Chili Powder, Ground Cumin, Onion Powder, and Salt. Add the Chicken and toss until completely coated.  Cover and refrigerate for at least 10 minutes or up to 24 hours. 

Cook Chicken in 1 Tbsp Olive Oil, in a large pan over medium-high heat until charred and cooked through. Turn off heat and finish with a squeeze of lime (optional). Heat FRESH IS BEST CORN TORTILLAS on the stove top if desired. Add the Chicken and diced Avocado to the warm tortillas. Top with FRESH IS BEST GARLIC SPINACH DIP. 

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