Lauren Conrad's Chicken Tacos

🥘 Ingredients

• South spice Blend
  2 tbsp
• Southwest Spice Blend
• avocado
  2 unit
• chicken breast strips
  20 oz
• flour tortillas
  12 unit
• lime
  2 unit
• pepper
• radishes
  6 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• tsp
• vegetable oil
  2 tsp

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

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

   roma tomato: 2 unit, radishes: 6 unit, scallions: 4 unit, lime: 2 unit
2. 

   2

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

   salt, pepper
3. 

   3

   Pat chicken breast strips dry with a paper towel; season all over with salt, pepper, and 2 tsp of the South 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, ⏱️ 7 minutes .

   chicken breast strips: 20 oz, tsp, South spice Blend: 2 tbsp, vegetable oil: 2 tsp
4. 

   4

   Halve, pit, and peel avocado . Cut one half into thin slices; roughly chop the other half and place it in a medium bowl along with scallion whites, juice from 2 lime wedges, remaining lime zest, and the remaining Southwest Spice Blend . Mash with a fork until mostly smooth. Season with salt and pepper.

   avocado: 2 unit, Southwest Spice Blend
5. 

   5

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

   flour tortillas: 12 unit
6. 

   6

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