I love tacos and I cannot lie. This chicken taco recipe is spicy, overly complicated and will waste a good chunk of your day. Just like my taste in men.
Ingredient List for 1 Person:
Produce
Bag of Romaine Lettuce
1 Avocado
Bunch of Cilantro
2 Jalapenos (The more veiny jalapeno, the spicier)
1 Purple Onion
2 Limes for juice
Meat
1lb (ish) of Chicken Breasts
Dairy
8 oz or 16 oz Sour Cream (pick your size, you got this)
Other Ingredients
Corn Tortillas (or pre-made Gluten Free taco shells)
Vegetable or Canola Oil
3 Tablespoons Honey
1/2 Cup of Sriracha Sauce
Spices
Garlic Powder
Salt & Pepper
Slap some salt & pepper on chicken breasts and cook it - however you prefer. Chicken is done when 165 degrees or very firm to touch. Add honey and sriracha together in a bowl then pour over chicken 2 minutes before done cooking. Check out my Basic Bit*h Chicken 101 tutorial.
While chicken cooks, mince cilantro, jalapenos, and purple onions. Add those ingredients to sour cream and eye it, trust your gut. Then, add the lime juice, garlic power, salt & pepper. Set mixture aside once to your satisfaction.
If you're feeling bold, make homemade, crispy corn tortillas. Add enough oil to a small sauté pan to cover the surface. Heat up oil and add corn tortilla to oil, cook 30 seconds on each side. Then, take a tong and carefully hold one side of tortilla at a 45 degree angle and out of the oil. Cook roughly 30-60 seconds on each side doing this until golden brown. Or buy pre-made taco shells or use normal soft tortillas, it's your life.
Slice up lettuce and avocado.
Take your taco shells and do a layer of chicken, sour cream mix, lettuce, avocado and voila, time to eat!
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