In a medium bowl, combine the following:

Shredded chicken

Black beans

Corn kernels

Diced cherry tomatoes

Red onion

Fresh cilantro

Drizzle in the olive oil, then add taco seasoning, lime juice, and a little salt and pepper to taste. Give everything a good stir until well coated and evenly mixed. You want that chicken to soak up all those Tex-Mex flavors!

Pro tip: Let the filling sit for 5–10 minutes before assembling—this helps the flavors meld beautifully.

Cut your avocados in half and carefully remove the pits. Use a spoon to gently scoop out a bit of the flesh to create more space for the filling (but don’t toss it—you can dice it up and mix it back into the filling or save it for topping).

Brush each avocado half with a touch of lime juice to keep it from browning and add a fresh citrusy note.

Spoon the chicken mixture generously into each avocado half, pressing it in slightly so it stays put. Don’t worry if it’s a little messy—that’s part of the fun.

Want more spice? Now’s the time to add sliced jalapeños or a drizzle of hot sauce.

Finish with your favorite extras:

A sprinkle of shredded cheese or crumbled queso fresco

A dollop of sour cream or Greek yogurt

A pinch of extra cilantro or chopped green onions