Servings: 2

Prep & Cook Time: 30 minutes

Ingredients

• 1 8-ounce box Naked CHKN not Chicken
• Fresh guacamole, if desired

For the sauce:

• 2 Tablespoons olive oil
• 2 cloves garlic, peeled and smashed
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• ¼ cup chopped fresh cilantro
• Salt and freshly ground black pepper

For serving:

• 12 mini corn taco shells, warmed
• 1 large avocado, cored and sliced
• 1 small red or yellow onion, chopped
• 3 Tablespoons chopped cilantro
• Lime wedges, for serving

Directions

1. In a small bowl whisk together lime juice, 1 Tablespoon olive oil, garlic, cumin chili powder, cilantro, ½ teaspoon salt and ½ teaspoon pepper.
2. Heat skillet and add 1 Tablespoon olive oil, add Naked CHKN Not Chicken, and sauce to pan. Cook over medium heat for 4 minutes.
3. Transfer to a plate, cover with foil, and let rest 5 minutes.
4. Dice CHKN. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced CHKN, onions, and cilantro.
5. Serve warm, lightly squeezing each taco with lime juice and drizzling with your favorite hot sauce.