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2 Pounded Chicken Breasts
1/2 cup Your Favoite BBQ Sauce (or mine)
1/2 Cup Your favorite Salsa (or Mine)
1 Avocado, cut in half and sliced
Mexican Coleslaw
12 Corn Tortillas (taco size)

You can either BBQ your pounded Chicken Breasts, or Broil. If you are Broiling, make sure you keep the oven door open a smidge… otherwise you are just baking at a really high temperature.

Broil or BBQ Chicken until done. Shred by pulling apart with two forks. Coat chicken again with BBQ sauce to cover thoroughly.

Heat 1 Tblsn Olive Oil in a small sauce pan. Place one Corn Tortilla in pan and cook until desired doneness. I like mine soft so it’s about 30 seconds on each side.

Scoop any or all of the ingredients into the tortilla. eat. yum.