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Export 9 ingredients for grocery delivery
Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Whisk to combine.
Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.
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.
Let the chicken cool slightly then chop into bite sized pieces.
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.