Sheet pan crispy chicken tacos with bacon guacamole

Season the chicken breasts with salt, pepper, garlic powder and BFF seasoning.

Sear face down in an oiled pan about two minutes a side for color, season the top side, and flip; give the second side about one minute.

Add a cup of chicken broth, cover, and cook seven or eight minutes until about 160.

For the salsa, mix the drained fire-roasted diced tomatoes with diced onion, cilantro, a little lime juice, BFF and hot sauce; taste.

For the guacamole, cut and scoop the avocados, mash chunky, and add lime juice, a couple spoonfuls of the salsa, cooked crumbled bacon, minced chipotle chilies, BFF and leftover cilantro; mix.

Check the chicken: pull pieces at 164, return those at 145 under the lid until done.

Shred the chicken with gloved hands and season with a little cumin, chipotle chili powder and garlic powder.

Warm the corn tortillas on the flat top; layer cheese, chicken and more cheese on one side and fold.

Heat two pans in a 425 oven about 10 minutes; squeeze oil on one and spread it with a paper towel.

Lay the folded tacos flat on the oiled pan, oil the tops, set the second hot pan on top and press.

Bake at 425 for seven minutes, then about a minute under the broiler; cool briefly and serve with the bacon guacamole.