Lightly butter both sides of your tortillas and lightly season with taco seasoning. Set aside.

 

Prep your veggies - thinly slice the onion, dice the tomato, chop up the avocado and drain and rinse your black beans. Set aside. 

 

In a small bowl, add your yogurt, the zest and juice of a small lime, a pinch of salt and about a tsp. of taco seasoning. Mix to combine well. Add any additional salt or seasoning as desired. Set aside.

 

I used the breast of a fully cooked rotisserie chicken and diced it up. Place it in a small pan and drizzle with olive or avocado oil and season to taste with taco seasoning. Warm over low heat so the chicken doesn't dry out. 

 

After the chicken is warm and the veggies are prepped, heat a skillet (I love using the iron skillet for this) over med/low heat. Once it's preheated, place one buttered/seasoned tortilla in the skillet and allow to warm and toast slightly. Turn it over and toast the other side. This should take about a minute or so on each side. Remove the tortilla from the skillet and immediately place in a bowl. Press down in the center to lower it in until it forms a bowl shape. Allow to cool. It will hold it's shape as it cools. Repeat with each tortilla. 

 

Once they are cooled completely, you can create your taco bowl! Place lettuce in the bottom, top with chicken and add whatever toppings you like. Finishing with the yogurt sauce. Enjoy!

 

NOTE: This recipe made three taco bowls and can easily be doubled for a larger crowd or halved for just one or two people.