Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole

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Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole

Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole Recipe by Raymond Selzer
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 serving

Ingredients

For The Chicken

  • 2 chicken breast , chopped into bite sized pieces
  • 6 6 tortilla "
  • 1/2 tsp paprika smoky
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp chili powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp lime juice

For The Salsa

  • 2 tomato roma , diced
  • 1 cup corn kernals
  • 1 onion medium , diced
  • 1/4 cup cilantro fresh chopped
  • 1 tsp cumin
  • 1 tbsp chopped garlic
  • 1 tbsp lime juice
  • 2 jalapeno pepper , diced
  • salt
  • pepper

For The Guacamole

  • 2 avocado large , pitted
  • 8 tomato sun dried , diced
  • 1 tbsp chopped garlic
  • 1 tsp cumin
  • salt
  • pepper
  • 1 tbsp lime juice
  • 1/4 cup cilantro fresh chopped

Instructions

  • Prepare and refrigerate at least an hour the guac and salsa .
  • For the guac add the avocado meat to a medium sized mixing bowl, add the salt, pepper, cumin, garlic, and lime juice. Mash with a fork til there are no more solid avocado pieces. Add sun dried tomatoes, stir to combine then cover and refrigerate.
  • For the salsa combine all ingredients in a medium mixing bowl, stir, cover and refrigerate.
  • For the chicken, mix all the spices together in a small bowl.
  • Place the chicken pieces in a large mixing bowl, toss in lime juice then coat evenly with the spice mix. Cook in olive oil on medium high for 5-8 minutes.