Chicken Fajita Tortilla Cups

Preheat the oven to 350 degrees F (175 degrees C).

Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner.

Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups.

Bake in the preheated oven until golden brown, 8 to 10 minutes.

Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes.

Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended.

Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.