Chicken Tacos with Avocado Salsa

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/3 cup water
• 1 teaspoon sugar
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 medium ripe avocado, peeled and cubed
• 1 cup fresh or frozen corn, thawed
• 1 cup cherry tomatoes, quartered
• 2 teaspoons lime juice
• 8 taco shells, warmed

Directions

1. Place a large nonstick 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.
2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
3. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Link to recipe