1½ cups shredded or finely chopped romaine lettuce
2 tablespoons finely chopped red onion
½ tablespoon finely chopped pickled jalapeños (or to taste)
½ cup halved or quartered cherry tomatoes
2 scallions, chopped
½ cup grated Monterey Jack or cheddar cheese (or a combo of the two)
Juice of 1 lime
1 tablespoon ranch dressing, plus more for serving
4 ripe but firm avocados, halved and pitted
For the Chicken:
Heat a large skillet over medium-high heat and add the oil. Once it is hot, add the chicken and begin breaking it up with a wooden spoon or spatula.
Add the spices and pinch of salt and pepper. Cook for 3-5 minutes, tossing almost constantly, or until all the chicken is crumbled up and cooked through. If the skillet gets too dry, add a splash of water during the cooking process.
Remove the chicken from the heat and allow it to cool slightly.
Add the chicken mixture to a mixing bowl. Add in the lettuce, onion, jalapeños, tomatoes, scallions, and cheese.
Stir the ingredients together gently until they are evenly combined.
Juice in the lime and add the ranch dressing and toss everything to evenly coat.
Spoon the mixture into the avocado halves and spritz again with lime juice. Drizzle with additional ranch (optional) and serve!
To make this even easier, you can use store-bought pre-packaged taco spice mix instead of the individual spices. It’s cheaper to make your own mix at home, but in a pinch, store-bought is certainly fine!
Feel free to make these your own! Add your favorite nacho/taco ingredients. There’s a lot of room for creativity here.