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Don’t just taco ‘bout wood-fired flavor, be about it. Dennis the Prescott’s chicken taco recipe does just that. Grilled chicken gets topped with spiked sour cream, fresh pico and homemade guacamole for a taco night done right.
2 Pound boneless, skinless chicken breast
2 Tablespoon olive oil
2 Teaspoon chili powder
1 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cayenne pepper
1 1/2 Teaspoon kosher salt
1 Teaspoon freshly cracked black pepper
1 1/2 Pound plum tomatoes, diced
1 Medium red onion, diced
1/2 Cup cilantro, chopped
1 lime, juiced
kosher salt
2 Whole avocados
1 Tablespoon fresh squeezed lime juice
1/4 Cup finely diced red onion
2 Tablespoon finely chopped cilantro leaves
kosher salt
1/2 Cup sour cream
1 Teaspoon chili powder
1 Tablespoon fresh squeezed lime juice
kosher salt
12 flour tortillas
1 lime, cut into wedges
1 jalapeño, sliced into rings
fresh cilantro
hot sauce
2 Pound boneless, skinless chicken breast
2 Tablespoon olive oil
2 Teaspoon chili powder
1 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cayenne pepper
1 1/2 Teaspoon kosher salt
1 Teaspoon freshly cracked black pepper
: 450 ˚F
: 165 ˚F
1 1/2 Pound plum tomatoes, diced
1 Medium red onion, diced
1/2 Cup cilantro, chopped
1 lime, juiced
kosher salt
2 Whole avocados
1 Tablespoon fresh squeezed lime juice
1/4 Cup finely diced red onion
2 Tablespoon finely chopped cilantro leaves
kosher salt
1/2 Cup sour cream
1 Teaspoon chili powder
1 Tablespoon fresh squeezed lime juice
Pinch kosher salt
12 flour tortillas
1 lime, cut into wedges
1 jalapeño, sliced into rings
Handful fresh cilantro
hot sauce