Spicy Chicken Tacos

Ingredients (15 tacos):

Chicken Fajitas:

• 3 lbs boneless skinless chicken breast, cut into small pieces

• 2 sweet red bell peppers, sliced into strips

• 1 sweet yellow bell pepper, sliced into strips

• 2 and 1/2 tablespoons chili powder

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 1 and 1/2 teaspoons paprika

• 3 teaspoons ground cumin

• 3 tablespoons dried oregano

• 1 tablespoon onion powder

• 1 and 1/2 tablespoons salt

• 2 and 1/2 tablespoons ground black pepper

• 3/4 cups lime juice

• Olive oil (for the pan)

• 16 corn tortillas

Spicy Red Salsa:

• 3 roma tomatoes, halved

• 2 jalapenos

• 1 can diced, fire roasted tomatoes

• 1 tablespoon cumin

• 1/2 cup fresh cilantro

• 1/4 cup lime juice

• 1 small red onion, quartered

• Salt and Pepper to taste

Guacamole:

• 5 ripe avocados

• 1/4 cup fresh cilantro

• Salt and Pepper to taste

• Lime Juice to taste (about 3 limes)

Instructions:

1. Marinate the chicken in the chili powder, paprika, garlic powder, ground cumin, dried oregano, onion powder, salt, and pepper for 30 minutes or up to overnight.

2. Heat olive oil over medium high in a cast iron skillet until shimmering. Add the marinated chicken, and cook for about 5 minutes. Add the sliced bell pepper (both red and yellow) to the pan and continue cooking.

3. Once the chicken is cooked all the way through add the lime juice, and mix to combine.

1. In a blender or food processor, combine the roma tomatoes, jalapenos, canned tomatoes, cumin, salt, black pepper, fresh cilantro, lime juice, and red onion.

2. Pulse until it has reached your desired consistency and set aside.

1. Mash the avocados in a bowl, and add the lime juice, cilantro, salt, and pepper. Mix and set aside.

2. Heat tortillas in a dry pan over medium heat for about 30 seconds per side.

3. Serve the tortillas topped with chicken, salsa, and a small spoonful of guacamole. Enjoy!