Southwestern Soft Tacos

Ingredients

 * 24 tortillas, 6- to 8-inch corn or flour
 * 4 Pounds boneless chicken breasts, skinned
 * 3 Tbsp vegetable oil
 * 3 Tbsp lemon juice
 * Salt and pepper to taste
 * 6 Cups shredded iceberg lettuce
 * 5 California Avocados, seeded, peeled and diced
 * 2 red onions, diced
 * 5 green onions, thinly sliced
 * 3 Cups salsa, ranchera or picante

Directions
Wrap tortillas in foil and keep in warm oven until ready to serve.

Pound chicken until 1/2-inch thickness.

In large skillet, heat oil.

Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in skillet.

Cook 6-8 minutes or just until cooked through, turning once.

Cut chicken diagonally into 1/4-inch slices.

Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and green onions.

Drizzle salsa over filling and gently fold in half.