Lauren Conrad's Chicken Tacos

🥘 Ingredients

• avocado
  1 unit
• chicken breast strips
  2 unit
• flour tortillas
  4 unit
• lime
  1 unit
• radishes
  4 unit
• roma tomatoes
  2 unit
• scallions
  2 unit
• southwest spice blend
  1 unit
• vegetable oil
  1 tbsp

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Finely dice roma tomatoes . Halve radishes , then thinly slice into half-moons. Trim scallions , then thinly slice, separating whites from greens. Zest 1 tsp zest from lime ; quarter lime.

   roma tomatoes: 2 unit, radishes: 4 unit, scallions: 2 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine diced roma tomatoes, radishes, half the scallion greens, half the lime zest, and a large squeeze of lime juice. Season generously with salt and pepper.
3. 

   3

   Pat chicken breast strips dry with paper towels; season all over with salt, pepper, and 2 tsp southwest spice blend (we’ll use the rest later). Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes .

   chicken breast strips: 2 unit, southwest spice blend: 1 unit, vegetable oil: 1 tbsp
4. 

   4

   Halve, pit, and peel avocado . Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with scallion whites, juice from 2 lime wedges, remaining lime zest, and remaining southwest spice blend. Mash with a fork until mostly smooth. Season with salt and pepper.

   avocado: 1 unit
5. 

   5

   Wrap flour tortillas in a damp paper towel and microwave on high until warm ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Spread mashed avocado onto tortillas, then top each with chicken, avocado slices, and salsa. Garnish with remaining scallion greens. Serve any remaining lime wedges on the side for squeezing over.