Chicken
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1 ½ lbs. chicken tenderloins
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1 tsp Paprika
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1 tsp onion powder
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1 tsp garlic powder
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1 ½ tsp chicken bullion
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1 ½ tsp salt
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1 tsp pepper flakes
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1 onion sliced into half rings
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1 tsp Mrs. Dash original blend
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1 lime
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Two cups of water
Guacamole
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2 avocados
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1 Roma tomato
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½ purple onion
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¼ cup cilantro
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3 garlic cloves chopped
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4 - 5 tbsp. of lime
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½ tsp salt
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½ tsp black pepper
Other ingredients
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1 tbsp olive oil
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tortillas
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1 cup Mexican cheese
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Clean chicken & pat dry. Place in a baking dish and season with paprika, onion powder, garlic powder, chicken bouillon, salt, pepper flakes, onions, Mrs. Original blend, & lime.
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Add two cups of water to a baking dish & cover with foil. Bake in the oven at 325 degrees F for 1 1/2 hours.
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While the chicken is in the oven, prepare the guacamole. Cut the avocado in half removing the seed & cut it into square chunks. Mash guacamole into chunky bits & add to a bowl. Add onions, tomatoes, cilantro, garlic, lime, salt, & black pepper. Mix until thoroughly combined. Cover & set aside.
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Once the chicken is done, remove one cup of broth & set aside. Shred chicken in the baking dish using two forks & set aside.
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To a hot cast iron skillet, add a drizzle of olive oil. Add 4 corn tacos & allow to toast then turn them over. Add cheese to tortillas once melted then add chicken to only two corn tortillas. Top chicken with the remaining two corn tortillas, cheese side down, then flips & allow to toast on the other side until crispy. Repeat this process.
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Plate & serve with guacamole on top of tacos or on the side & broth for dipping.
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