• 10 flat bottomed taco shells
  • 3 cups cooked shredded chicken (1 large rotisserie chicken breat)
  • 1/2 cup diced onion
  • the juice from 1 lime
  • 2 teaspoons taco seasoning
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 2 tablespoons chopped cilantro
  • 1½ cups shredded romaine lettuce
  • 1 cup prepared pico de gallo
  • 1 avocado, diced

My favorite taco seasoning!

  1. Preheat the oven to 400 degrees. Arrange the taco shells inside a 9″x13″ pan.
  2. In a medium bowl, combine the chicken, onion, lime juice, taco seasoning, cumin and garlic powder. Stir until chicken is coated with the seasonings.
  3. Divide the chicken mixture among the taco shells and top with cheese.
  4. Bake for 10 minutes or until tacos are warmed through and cheese is melted.
  5. Sprinkle with cilantro and avocado.
  6. Divide the lettuce and pico de gallo among the tacos and serve immediately.
 Serve immediately or shells will get soggy!