Mayan inspired Fiery Chicken Tacos

Name: Mayan inspired Fiery Chicken Tacos
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups white rice; 1/4 cup chopped cilantro (for rice); 1 tablespoon lime juice (for rice); 1 can black beans; 3 avocados; 1/2 cup chopped cilantro (for guac); 1 Serrano pepper (for guac); 1 Roma tomato (for guac); 1 teaspoon fresh minced garlic (for guac); 1 teaspoon salt (for guac); 1/2 teaspoon black pepper (for guac); 1/4 of green pepper (for guac); 1/4 of onion chopped (for guac); 2 boneless skinless chicken breast; 2 teaspoons freshly diced garlic (for rub); 1 teaspoon dill weed (for rub); 2 teaspoons salt (for rub); 1 tablespoon freshly chopped cilantro (for rub); 1/2 teaspoon ancho chili pepper (for rub); 1/2 teaspoon chipotle flakes (for rub); 1/2 teaspoon cayenne pepper (for rub); 1/2 teaspoon chili pepper (for rub); 1/2 teaspoon black pepper (for rub); 1/2 teaspoon sugar (for rub); 5 Roma tomatoes (for salsa); 3/4 of white onion chopped (for salsa); 1 finely diced Serrano pepper (for salsa); 1/2 of green pepper chopped (for salsa); 1/3 cup freshly chopped cilantro (for salsa); 2 teaspoons freshly minced garlic (for salsa)

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Sean Hanson @cook_5215186

A delicious spicy chicken taco recipe, inspired by the Mayan cuisine. With a side of black beans and cilantro-lime rice.

Ingredients

90 mins

4 servings

2 cupswhite rice
1/4 cupchopped cilantro (for rice)
1 tablespoonlime juice (for rice)
1 canblack beans
3avocados
1/2 cupchopped cilantro (for guac)
1Serrano pepper (for guac)
1Roma tomato (for guac)
1 teaspoonfresh minced garlic (for guac)
1 teaspoonsalt (for guac)
1/2 teaspoonblack pepper (for guac)
1/4of green pepper (for guac)
1/4of onion chopped (for guac)
2boneless skinless chicken breast
2 teaspoonsfreshly diced garlic (for rub)
1 teaspoondill weed (for rub)
2 teaspoonssalt (for rub)
1 tablespoonfreshly chopped cilantro (for rub)
1/2 teaspoonancho chili pepper (for rub)
1/2 teaspoonchipotle flakes (for rub)
1/2 teaspooncayenne pepper (for rub)
1/2 teaspoonchili pepper (for rub)
1/2 teaspoonblack pepper (for rub)
1/2 teaspoonsugar (for rub)
5Roma tomatoes (for salsa)
3/4of white onion chopped (for salsa)
1finely diced Serrano pepper (for salsa)
1/2of green pepper chopped (for salsa)
1/3 cupfreshly chopped cilantro (for salsa)
2 teaspoonsfreshly minced garlic (for salsa)
2 teaspoonslime juice (for salsa)
1/4 cupfrozen corn (for salsa)
1/4finely chopped cucumber (for salsa)
1 bagsmall taco size flour tortillas

Cooking Instructions

90 mins

1

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)
2

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.
3

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.
4

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.
5

Once chicken is complete, remove from grill and let rest for 5 minutes, then slice into strips.
6

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!
7

P.S. for a little kick add some habanero pepper sauce! Remember a little habanero goes a long way!

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Written by

Sean Hanson @cook_5215186

on June 23, 2016 02:53

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