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1
Trim any fat off chicken breasts, cut each breast in half horizontally to make chicken a uniform thickness, pound flat if necessary.
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2
Combine chili powder, 1 teaspoon of garlic salt, cumin, and cayenne pepper in a small bowl.
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3
Coat both sides of chicken pieces with spice mixture.
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4
Squeeze juice from half the lime over chicken.
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5
Cover and refrigerate for about 30 minutes.
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6
(This makes about twice as much chicken as you need for 2 servings.)
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7
Preheat grill on medium-low heat.
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8
Grill chicken about 6 minutes, flip and grill 5-6 minutes more, until cooked through.
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9
Remove to a plate and cover with foil.
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10
Turn the grill off and place tortillas on the grill for 20-30 seconds per side to warm.
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11
You dont want the tortillas to char or crisp up or you will have tostadas instead of soft tacos so watch them carefully.
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12
Combine corn, peppers and black beans in a small microwave-safe bowl and add 1/2 teaspoon garlic salt, microwave about 2 minutes until hot.
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13
Slice chicken thinly and assemble tacos with chicken and bean mixture.
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14
Crumble cheese over the top and add cilantro.
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15
Squeeze remaining lime juice over tacos.
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16
Serve with fresh salsa or pico de gallo if desired.
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17
Note: Queso fresco is generally found in the dairy case with other specialty cheeses or in an ethnic food section of the grocery store.
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18
Roasted piquillo peppers are similar to roasted red peppers but are really good if you can find them; if not, you can substitute roasted red peppers.
