Simple Chicken Tacos

Hello, again, it’s Jacqueline.

Your self-taught culinary artist.

If I can do it so can you.

Before we get started be sure to:

I created this recipe when my boy friend, Richard’s sister Laura was in town to visit. We spent most of our day in Clovis shopping, so we were short on time and ideas on what to make for dinner; therefore I whipped this up effortless meal and well, it was awesome. Let’s just jump right into it. ➳➳➳

yield: serves 4

total time: 45 minutes

ingredients:

4 free range chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder1 cup grape tomatoes, quartered
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
8 to 12 (4-inch) corn tortillas
4 ounces queso blanca
2 avocados, sliced

3-4 small bell peppers sliced

1/4 cup vegetable oil

Step One: Chop up the chicken breasts into bite sized pieces, place in large pan on medium heat, and let sit until the chicken is white all over.

Step Two: While the chicken is cooking, in a medium sized bowl combine the tomatoes, cilantro, lime, and onion.

Step Three: Combine spices in small bowl.

Step Four: Sprinkle the spices onto the side of the chicken that is faced up, let cook for five minutes, flip and let the other side cook for an additional five minutes.

Step Five: Put vegetable oil on a separate pan on medium heat, place corn tortilla on pan let each side get flimsy, then place onto a plate covered with a paper towel to soak up any extra unwanted oil.

Step Six: Slice vegetables to top tacos with.