Smoky Spicy Southwestern Tailgate Street Tacos

Allergens

Dairy (sour cream), Gluten (corn tortillas)

Ingredients

• 30g Spicy Southwestern Seasoning Blend (purchased or homemade) 2 Large Boneless Chicken Breasts 1 Cup Fresh Pico De Gallo 8 Small Corn Tortillas 1 Avocado, Sliced 1 Lime, Wedged Sour Cream, To Taste Crumbled Cotija Cheese, To Taste Fresh Cilantro Leaves, To Garnish

Instructions

1. Preheat a grill or griddle to medium high heat. In a small bowl, coat the chicken breasts evenly with 25g of Spicy Southwestern Seasoning Blend. Place the seasoned chicken on the preheated grill and cook for 6 8 minutes per side, or until fully cooked through. Remove from heat and let rest for 3 minutes before thinly slicing.
2. Warm corn tortillas directly on the grill or in a pan, about 30 seconds per side. Transfer to a plate and keep warm.
3. Assemble tacos by layering sliced chicken, pico de gallo, avocado slices, a dollop of sour cream, and crumbled cotija cheese on each tortilla. Garnish with fresh cilantro leaves and serve with lime wedges.

Chef’s Insight

To elevate this dish even further, consider using a homemade pico de gallo and seasoning blend.

Notes

Feel free to adjust the heat level by increasing or decreasing the amount of spicy seasoning used.