Southwestern Soft Tacos

Pat the boneless chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then place the chicken breasts in the pan without moving them for 6-7 minutes to develop a golden crust.

Flip the chicken breasts and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then slice into thin strips or bite-sized pieces.

Drizzle the sliced chicken with lemon juice and toss gently to coat.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 1-2 minutes until pliable.

Arrange the shredded iceberg lettuce, diced red onions, diced California avocados, and sliced green onions in separate bowls for assembly.

Place a warm tortilla on a plate and layer with a portion of shredded lettuce, lemon-dressed chicken, diced avocado, diced red onion, and sliced green onion.

Top each taco with 2-3 tablespoons of salsa and serve immediately, allowing guests to add additional salsa or toppings to taste.