Start by chopping the red bell pepper, green bell pepper, and onion into thin slices.
Add 1 tbsp of olive oil to a medium heat pan. Once oil is warm add onion and peppers and start to cook down for 15 minutes minimum until nice and caramelized. Stir often and try to not let the veggies burn or they can become bitter.
While veggies are cooking down, make the simple guacamole. Mash one large avocado with half a lime's juice and season with salt and pepper to taste. Instead or salt and peer I normally use Cavender's, my favorite greek seasoned salt. Set aside in the refrigerator until serving.
Once veggies are cooked down, set aside on a plate. In a small bowl combine seasoning blend.
Dice raw chicken into uniform bite size pieces. Pour seasoning blend over chicken and combine until all pieces are well seasoned.
Add another teaspoon of olive oil to pan over medium heat. Add chicken, stir often, and cook until meat runs clear and internal temperature reaches 165 °F
Warm corn tortillas in small pan or griddle. 30 seconds- 1 minutes on each side. If adding the optional shredded cheese, place on tortilla to melt.
Time to assemble the tacos. First tortilla, add a scoop of chicken, a scoop of veggies, and top with guacamole. Repeat until you have made 12 tacos and used up the ingredients. Enjoy!
