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Ingredients of Mayan inspired Fiery Chicken Tacos:
- Get 2 cups of white rice
- You need 1/4 cup for chopped cilantro (for rice)
- Require 1 tablespoon for lime juice (for rice)
- Provide 1 can of black beans
- Take 3 avocados
- Provide 1/2 cup - chopped cilantro (for guac)
- Take 1 for Serrano pepper (for guac)
- Take 1 for Roma tomato (for guac)
- Require 1 teaspoon of fresh minced garlic (for guac)
- Prepare 1 teaspoon of salt (for guac)
- Make ready 1/2 teaspoon black pepper (for guac)
- Prepare 1/4 of green pepper (for guac)
- Need 1/4 - of onion chopped (for guac)
- Provide 2 boneless skinless chicken breast
- Take 2 teaspoons freshly diced garlic (for rub)
- Get 1 teaspoon for dill weed (for rub)
- Make ready 2 teaspoons for salt (for rub)
- Need 1 tablespoon - freshly chopped cilantro (for rub)
- You need 1/2 teaspoon - ancho chili pepper (for rub)
- Prepare 1/2 teaspoon of chipotle flakes (for rub)
- Prepare 1/2 teaspoon - cayenne pepper (for rub)
- Give 1/2 teaspoon - chili pepper (for rub)
- Require 1/2 teaspoon of black pepper (for rub)
- Take 1/2 teaspoon for sugar (for rub)
- Get 5 Roma tomatoes (for salsa)
- Give 3/4 - of white onion chopped (for salsa)
- Prepare 1 of finely diced Serrano pepper (for salsa)
- Make ready 1/2 - of green pepper chopped (for salsa)
- You need 1/3 cup for freshly chopped cilantro (for salsa)
- Take 2 teaspoons - freshly minced garlic (for salsa)
- Give 2 teaspoons of lime juice (for salsa)
- Need 1/4 cup of frozen corn (for salsa)
- Prepare 1/4 - finely chopped cucumber (for salsa)
- Get 1 bag small taco size flour tortillas
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Mayan inspired Fiery Chicken Tacos steps:
- First: Prepare spices for dry rub in small mixing bowl and preheat grill to 350°-400°. If needed thaw chicken breasts, then spread dry rub evenly on both sides of breasts. Grill chicken until center reaches 165° and outside is slightly blackened. (About 15-20mins)
- Next chop and prepare veggies for both salsa and guacamole in separate dishes to make it easy to mix later. NOTE: wait to cut and spoon out avocado until you are ready to mix guacamole ingredients together.
- For salsa: Freeze tomatoes for a couple minutes to firm them up to avoid squashing them. Add tomatoes, onions, peppers, garlic, cilantro, corn and cucumber to small mixing bowl and gently combine. Then add salt and lime juice and gently mix in.
- For guacamole: Cut open and discard pit of avocado. Spoon out interior and mash with fork till mostly smooth. (I prefer a few chunks of avocado.) Then mix in cilantro, onion, garlic, tomato, and pepper together in bowl. Add salt, lime juice and black pepper and mix. Put a lid or cellophane on top of bowl and then refrigerate until ready to serve.
- Once chicken is complete, remove from grill and let rest for 5 minutes, then slice into strips.
- Serve together or separately with chips! I like serving then as tacos with a little cheese and sour cream, but that is entirely up to you. Enjoy!
- P.S. for a little kick add some habanero pepper sauce! Remember a little habanero goes a long way!
Instead of chicken, steak, or beef, the tacos are stuffed with sliced king oyster mushrooms baked to perfection in sunflower oil. The Sauce: A creamy combo of tangy lime, zesty garlic, and fiery hot sauce is the perfect complement for fish tacos. Simply mix mayo with sour cream or greek yogurt. Easy Chicken Tacos - With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
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