Recipe by Chef Tyler Toles
Ingredients
For the Chicken:
1lb. boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons Ranch Heatwave spice blend
1 lime, juiced
For the Tacos:
8 small flour or corn tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 cup shredded cheddar cheese
1 avocado, sliced
1/4 cup sour cream
Lime wedges
Procedure
Prepare the Chicken: Combine olive oil, Ranch Heatwave spice blend, and lime juice in a bowl. Add chicken breasts, coat fully, cover, and refrigerate for at least 30 minutes.
Cook the Chicken: Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into thin strips.
Assemble the Tacos: Warm tortillas in a dry skillet or microwave. Add chicken strips, lettuce, tomatoes, onion, cilantro, cheese, and avocado to each tortilla. Top with sour cream and serve with lime wedges.