Pumpkin-Spiced Chicken Tacos

**Found in InStyle Magazine October 2010

Serves 12 (makes 36 mini tacos)

1 lb. ground chicken

1 tbsp McCormick Pumpkin Pie Spice

1 package taco seasoning mix (try Simply Organic GF or Ortega GF)

1 cup water

1 bag tostitos Scoops tortilla chips (these are gluten free)

Toppings

1 avocado, pureed

1 white onion, finely chopped

3 tbsp cilantro, minced

1. Brown meat in a large skillet on medium-high heat for about 20 minutes. Use a spoon to skim fat from pan.

2. Stir in pumpkin pie spice and taco seasoning mix.

3. Add water and bring to a boil.

4. Reduce heat to low; simmer for 5 minutes, stirring occasionally.

5. Spoon into warmed chips; sprinkle with assorted toppings.

xoxo Julie

Enjoy!!

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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