Ingredients
1
small avocado
Lemon juice
2
tablespoons vegetable oil
2
cups chopped cooked chicken
1
can (4 1/2 ounces) chopped green chiles, drained
1
small onion, sliced
10
taco shells
2
cups shredded Monterey Jack cheese (8 ounces)
1/3
cup sliced pimiento-stuffed olives
1
cup shredded lettuce
Taco sauce, if desired
Sour cream, if desired
Preparation
Cut avocado in half; remove pit and avocado peel. Cut halves into slices. Sprinkle with lemon juice to keep avocado from turning brown.
Heat oil in 10-inch skillet over medium heat. Cook chicken, chiles and onion in oil, stirring occasionally, until chicken is hot. Heat taco shells as directed on package.
Spoon about 1/4 cup chicken mixture into each shell. Top with cheese, olives, lettuce and avocado. Serve with taco sauce and sour cream.
