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Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole

Course Main Course
Cuisine Mexican
Cook Time 30 minutes
Total Time 30 minutes
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.