Chicken and Avocado Mini Taco Boats

Prep Time: 25 Min.
Total Time: 25 Min.
Servings: 6 Servings


  • 1 tablespoon vegetable oil
  • 1 package (20 oz) boneless skinless chicken breasts (about 3 breasts), cut into thin strips
  • 1/4 cup water
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 package (5.1 oz) Old El Paso™ mini flour tortilla taco boats (12 boats)
  • 2 Avocados from Mexico® avocados, pitted, peeled and diced


1 Serving: Calories 310 (Calories from Fat 140), Total Fat 15g; (Saturated Fat 3g, Trans Fat 0g), Cholesterol 60 mg; Sodium 520mg; Total Carbohydrate 19g; (Dietary Fiber 3g, Sugars 0g), Protein 23g

% Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 10%

Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat

Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.


  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, until browned. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 4 to 5 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. Meanwhile, heat boats as directed on package. Divide chicken mixture evenly among boats. Top with avocado and FRESH toppings.

Recipe Tips

  • Make it FRESH toppings: shredded lettuce, diced tomato, shredded Kraft® cheese, Breakstone’s® sour cream.
  • One package (0.85 oz) Old El Paso™ chicken taco seasoning mix can be substituted for the original taco seasoning mix.