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

1. Wrap tortillas in foil and keep in warm oven until ready to serve.
2. Pound chicken until ½-inch thickness.
3. In large skillet, heat oil.
4. Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in skillet.
5. Cook 6 – 8 minutes or just until cooked through, turning once.
6. Cut chicken diagonally into ¼-inch slices.
7. Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and green onions.
8. Drizzle salsa over filling and gently fold in half.