Southwestern Soft Tacos

Source: Fresh California Avacado

Ingredients

24 tortillas, 6- to 8-inch corn or flour 
4 Pounds boneless chicken breasts, skinned 
3 Tbsp vegetable oil 
3 Tbsp lemon juice 
Salt and pepper to taste 
6 Cups shredded iceberg lettuce 
5 California Avocados, seeded, peeled and diced 
2 red onions, diced 
5 green onions, thinly sliced 
3 Cups salsa, ranchera or picante 

Instructions

Wrap tortillas in foil and keep in warm oven until ready to serve. 
Pound chicken until 1/2-inch thickness. 
In large skillet, heat oil. 
Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in skillet. 
Cook 6-8 minutes or just until cooked through, turning once. 
Cut chicken diagonally into 1/4-inch slices. 
Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and green onions. 
Drizzle salsa over filling and gently fold in half.