Tuesday, July 30, 2013

Chicken Tacos

Chicken Tacos

3 Boneless Skinless Chicken Breasts
1 tbsp olive oil
1 tbsp smoked paprika
2 tsp chili powder
1 tbsp cumin
1 tbsp oregano
3 cloves garlic, minced
1 tsp onion powder
2 tbsp apple cider vinegar
salt and pepper to taste

Pico de Gallo
2 large avocados, sliced
4oz Colby Jack Cheese, shredded
4 soft corn taco shells
sour cream

Chop the chicken lengthwise to resemble strips then slice each strip in half.

 Rub the chicken with olive oil, salt and pepper.

In a separate bowl, mix the dry spices together.

Evenly rub the spices and garlic on the chicken.

Pour the apple cider vinegar over the chicken and pat. Drizzle with honey.

In a large skillet, heat olive oil and place the chicken in a hot pan on the stovetop.

 Preheat the oven to 350 and place your tortillas in the oven for just a few minutes, until they have just a little crunch to them.

Once the chicken is cooked, turn off the heat.

Prepare the garnishes and assemble your tacos. Tortilla, chicken, cheese, pico, avocado, and sour cream