1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe California Avocado, peeled and cubed
1 cup fresh or frozen corn
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
In a large nonstick skillet coated with cooking spray, brown chicken. Add the water, chili powder, sugar, onion powder, paprika, cumin, oregano, salt and garlic powder. Cook over medium heat for 5-6 minutes or until chicken is no longer pink, stirring occasionally.
Meanwhile, in a small bowl, gently combine the avocado, corn, tomatoes and lime juice.
Spoon chicken mixture into taco shells; top with avocado salsa.