Prep ingredients for the taco bar and set up bowls with sour cream, salsa, guacamole and all the other toppings.
Cut chicken breast into strips.
Add seasoning to chicken breast strips and toss to coat all the pieces with the seasoning.
Add one tablespoon of olive oil to a sauté pan or cast iron skillet. When the pan has gotten hot, carefully add the seasoned chicken strips. Be careful not to get splattered with hot oil.
Let the chicken strips stay in place for 3-4 minutes or until the chicken is dark golden brown. Turn over the pieces and continue to cook for 3-4 minutes on the other side or until done. Make sure to have your kitchen fan running!
When finished remove the chicken from the pan and allow to rest for a few minutes. After the chicken has cooled slightly cut into small pieces.
Add a little water to the pan to loosen up all the spices and dark bits in the pan. You're making a little sauce to toss the chicken in before serving. It shouldn't be too watery, just enough to make it cling to the chicken.
While chicken is cooling begin toasting the Mission Organics® Flour Tortillas on a hot skillet. Let them cook until they begin to get those dark brown spots and tortilla gets a little puffy in spots. You can see the semi-translucent color of the tortilla turn more solid as they toast.
Keep heated tortillas in a moist towel until they are ready to serve.
Toss the chicken back into the heated pan that you cooked them in. Pan should have enough liquid to coat the chicken.
Serve immediately and enjoy!