Crispy Chicken Tacos with Fresh Guacamole

Place the large sauté pan on medium-high heat with 3-4 tablespoons of high-heat oil (canola, avocado, soy, sunflower). Preheat for 3-4 minutes until the oil is hot, then carefully place the breaded chicken in the pan. Cook to crisp each side for 4-6 minutes. If the breading is getting too dark, lower the heat and cook longer. Remove the chicken to the cutting board. Let cool for 1-2 minutes, then cut into 1/2-inch pieces. It is recommended to cook the chicken to 165 F. degrees.

While the chicken is cooking, cut the avocado in half, top to bottom, and twist each half to expose the pit. Carefully wedge a knife into the avocado pit and twist to pop it out. Mash the avocado with 2 tablespoons of pico de gallo and a pinch of salt in a small bowl. Taste and season as desired.

Wipe out the sauté pan and return to medium heat. Place 2-3 flour tortillas in the pan and cook both sides for 2-3 minutes to warm and soften. Hold in a clean kitchen towel or aluminum foil until use.

To assemble the tacos, Sprinkle on the slaw blend and top with the crispy chicken and cheese blend. Lastly, add pico de gallo and guacamole, fold in half, and enjoy. It's fiesta time!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.