Chicken Avocado Taco Boats

Prep Time: 10 Min.
Total Time: 10 Min.
Servings: 8


  • 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 from Mexico™, pitted, peeled and diced
  • Make it FRESH toppings, if desired


Nutrition Information

1 Taco: Calories 250 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 480mg; Total Carbohydrate 17g (Dietary Fiber 12g, Sugars 0g); Protein 18g % Daily Value: Vitamin A 6%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 1 Starch, 0 Other Carbohydrate, 0 Lean Meat, 2 Fat Carbohydrate Choices: 1

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

Expert Tips

Ideas for Make if FRESH toppings: shredded lettuce, diced tomato, shredded cheese and sour cream.


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