6 corn tortillas
10 oz. chicken breast, cut into thin strips
1/2 cup shredded cabbage
2 medium avocados, cut into long strips
1/2 cup shredded carrots
2 Tbsp BBF Avocado Oil Chipotle Lime Mayo, mixed with juice of 1/2 lime
Fresh Cilantro to garnish
Heat a nonstick skillet over medium heat. Cook tortillas for about two minutes per side.
Add Chicken to the heated skillet and cook for 8 to 10 minutes, stirring to make sure that it cooks evenly, and season with salt and pepper. Add equal parts of chicken to each taco. Top with cabbage, avocado, and drizzle with avocado oil chipotle mayo dressing. Serve immediately.
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