Chicken and Avocado Tacos

Ingredients: (Conversion Chart)

• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 clove garlic, minced
• 1/8 teaspoon ground red pepper
• 3 tablespoons canola oil, divided
• salt
• freshly ground black pepper
• 1 cup chopped onion
• ½ cup sodium-free canned diced tomatoes
• 8 (8-inch) whole wheat tortillas
• ½ cup cubed avocado
• 1 cup salsa

Directions:

1. In a small bowl, combine chicken with garlic, red pepper, and 2 tablespoons oil. Season with salt and black pepper. Toss well to coat.
2. In a medium nonstick skillet, cook chicken over medium-high heat, about 7 to 10 minutes, turning frequently, until browned amd cooked through. Transfer to plate.
3. In the same skillet, saute onion in remaining 1 tablespoon oil over medium heat until translucent, about 3 minutes. Stir in tomatoes (with juice) and reduce heat to low; cook until heated through.
4. Warm tortillas in toaster oven or microwave. Fill each tortilla with tomato mixture, chicken, and avocado, and fold in half. Serve with salsa.

Nutrition Info: