Chicken Tacos

One of our crowd pleasers, these tacos are great for groups or reheating for multiple meals. Corn tortilla topped with grilled chicken and veggies. The creamy jalapeno sauce ties the whole meal together.

Ingredients

• 2 lbs - chicken breast
• medium to large pack of corn tortillas
• 2 tsp - salt
• 1 tsp - pepper
• 1 tbs - garlic powder
• 1 tbs - onion powder
• 1/8 tsp - cayenne pepper
• 1 or 2 - yellow onion
• 3 - bell peppers
• 2 cloves - garlic
• 1 bushel - cilantro
• oil, preferably canola

Creamy Jalapeno Sauce

• 1 can - hatch green chilies
• 1/3 cup - cilantro
• 3 cloves - garlic
• 2 - jalapeños
• 1 cup - mayo
• 1/3 cup - buttermilk
• 1/3 cup - sour cream
• 1 - ranch packet
• 1 - lime, juiced

Steps

1. Cut the onions, bell peppers, and jalapenos into slices. Mince the garlic. Roughly chop the cilantro.
2. Slice the chicken breast into strips. Place into a bowl and add salt, pepper, garlic powder, onion powder, cayenne pepper, and some of the minced garlic with the chicken. Stir and allow to marinade.
3. Add Creamy Jalapeno sauce together in a blender and blend until smooth. Set aside for topping the tacos.
4. With a grill or griddle, toast the tops and bottoms of 25 tortillas corn tortillas. Remove when toasted and place on a plate, inside a towel.
5. On a grill or pan, pour a strong amount of oil. Fry the chicken until done. Remove into clean bowl when finished.
6. Now cook the veggies on the left over fond left on the grill or pan. Cool until tender. Once finished, add to cooked chicken bowl and mix.
7. To serve, place a pinch chicken pepper filling on a tortilla, top with creamy jalapeno and cilantro.