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1
Preheat your oven to 375F and cover your baking dish with aluminun foil for easy clean-up ;} ...set aside.
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2
Wash a large chicken breast and pat dry with a paper towel.
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3
Drizzle EVOO on breast and season with adobo goya, cumin, garlic powder, and chilli powder (on both sides).
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4
Place chicken in oven for about 15-25 minutes (depending on your oven) or until it's almost fully baked and shreddable.
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5
While chicken is cooking, in a small mixing bowl add 1 chopped avocado, 1/2 chopped red onion, a bunch of chopped cilantro, juice from 1/2 a lemon and a pinch of salt (or to taste).
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6
Blend well.
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7
On a medium skillet, on medium heat, add 1 tbsp.
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of EVOO, your other 1/2 chopped red onion and chopped sweet peppers.
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9
Once onions are translucent, add shredded chicken and season with a little more cumin and chilli powder (or your favorite mexican seasonings), drizzle the other half of your lemon and about 1 1/2 tsp.
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10
of chipotle sauce.
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11
Add more EVOO if needed and chipotle sauce if you like it spicier.
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12
After it's cooked, let chicken mixture cool so it's easier to handle.
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13
Once chicken mixture is cool enough, fill your corn tortillas.
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14
BE CAREFUL NOT TO OVER FILL or mixture will fall out while frying.
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15
Fill and roll all your tortillas.
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16
In a medium frying pan on medium low heat, add about 1/4 cup of Canola oil.
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Start frying tortillas with seem down so they won't open up on you.
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Fry for about 2 minutes on each side or until golden, crisp brown.
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Place on paper towels to drain excess oil.
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Top with your simple guacamole mix and drizzle sriracha sauce on top and serve right away.
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21
Delicious!
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22
Enjoy :-)
