Step 1

Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Whisk to combine.

Step 2

Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.

Step 3

Remove the chicken thighs from the marinade. Heat a grill, grill pan or skillet over medium heat. Place the chicken on the grill or in the pan and cook for 4-5 minutes per side or until cooked through.

Step 4

Let the chicken cool slightly then chop into bite sized pieces.

Step 5

Place 1 tablespoon of lettuce into the bottom of each tortilla. Divide the chicken evenly among the tortillas, then top with pico de gallo, cheese and avocado. Serve immediately.