Chicken Street Tacos
Rotisserie chicken, from the deli, shredded
6 inch corn tortillas
Bacon, cooked and diced
Avocado, seed removed, peeled and diced
Yellow onion, diced
Salt and pepper to taste
In a medium skillet over medium high heat, cook the bacon for 6-8 minutes or until the edges start to brown.
Stir in chicken strips and taco seasoning. Cook for 4 minutes or until the bacon is crisp and the chicken is hot.
In a lightly oiled skillet over medium heat, warm the tortillas until they get a touch of brown on each side. Set aside. To prepare the pico de gallo, combine the remaining ingredients in a small bowl and set aside.
Fill the tortillas evenly with the chicken and bacon mixture, then top with fresh avocado and pico de gallo.