Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips1/3 cup water1 teaspoon sugar1 tablespoon chili powder1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon salt1/2 teaspoon garlic powder1 medium ripe avocado, peeled and cubed1 cup fresh or frozen corn, thawed1 cup cherry tomatoes, quartered2 teaspoons lime juice8 taco shells, warmed
Preparation
Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
