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.