Chicken Tacos with Avocado and Pickled Red Onion

Ingredients

• 1 lb chicken breast
• 8 small corn tortillas
• 1 large avocado
• 1 medium red onion
• 1 whole lime
• 1 medium orange bell pepper
• 2 tbsp olive oil
• 1 tsp chili powder

Instructions

1. 1

   Thinly slice the 1 red onion and place in a small bowl with the juice of 1/2 lime and a pinch of salt. Set aside to pickle while you cook.

2. 2

   Slice the 1 orange bell pepper into strips. Cut the 1 lb chicken breast into thin strips and season with the 1 tsp chili powder, salt, and pepper.

3. 3

   Heat 1 tbsp olive oil in a skillet over medium-high. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.

4. 4

   In the same skillet, add the remaining 1 tbsp olive oil and the bell pepper. Sauté until tender and slightly charred, about 4-5 minutes.

5. 5

   Warm the 8 corn tortillas in a dry skillet or microwave until soft and pliable.

6. 6

   Slice the 1 avocado. Fill each tortilla with chicken, peppers, avocado, and pickled onion. Serve with the remaining lime wedges and cilantro if desired.

7. 7

   Serve immediately, letting everyone add extra lime juice to taste.

Tools you’ll need

• skillet
• cutting board
• knife
• small bowl

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