Ingredients

The following ingredients have 5 Servings
  • 1/2 cup plain Greek yogurt
  • 1 avocado, pitted and peeled
  • juice from 1/2 lime
  • 1/4 teaspoon chipotle chile powder
  • salt and pepper
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1 package Old El Paso Hot and Spicy Taco Seasoning Mix
  • 1 package Old El Paso BOLD Ranch Stand ’n Stuff Taco Shells
  • desired toppings – shredded lettuce, diced tomatoes, shredded Monterey Jack cheese, Old El Paso pickled jalapeño slices

Instruction

  • Preheat the oven to 325ºF.
  • Combine the yogurt, avocado, lime and chipotle chile powder in a blender or food processor. Blend until smooth. Add salt and pepper to taste. Refrigerate until needed.
  • Cut the chicken into bite-sized pieces. Heat the tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until no longer pink and cooked through. Stir in 2/3 cup water and the taco seasoning and bring to a boil. Reduce the heat and simmer, uncovered, for 3-4 minutes, until thickened.
  • Bake the taco shells for 5-6 minutes, or until warmed and crisp.
  • To serve, add some of the chicken mixture to each taco shell. Top with your desired toppings, then drizzle with the creamy avocado sauce.