In a small mixing bowl, combine paprika, chili powder, garlic powder, onion powder, seasoned salt, and black pepper.

Heat a large skillet or cast iron pan over medium-high heat, adding a few tablespoons of vegetable or canola oil.

Pat the boneless skinless chicken breasts dry with paper towels and generously coat each side with the prepared seasoning.

Gently place the seasoned chicken in the hot skillet and cook for 6-8 minutes on each side until fully cooked.

While the chicken is resting, warm the street taco shells according to the package instructions.

In a medium bowl, combine chopped Roma tomatoes, diced jalapeno, finely chopped onion, minced cilantro, and diced avocado. Squeeze lime juice and toss.

Lay the sliced chicken in the warm tortillas and top with avocado pico de gallo and any additional toppings.