When you have a short window to prep dinner, pull out this recipe. These chicken tacos are quick and satisfying. Enjoy

Quick Chicken Taco Recipe

Serves 4

1 pound Chicken Thigh or Breast skinless

2 Tablespoons Olive Oil for pan

3 Cloves of Garlic Minced

2 Tablespoons Lime Juice

2 Tablespoons Olive Oil for marinade

1 Tablespoon Chili Powder

1 teaspoon Cumin

½ teaspoon Paprika

½ teaspoon Salt

½ teaspoon Pepper

8 Corn Tortilla

½ Cup Cheese

8 Lime wedge

1 Avocado Sliced

Pico de Gila

½ Cup Onion Chopped

½ Cup Tomato Chopped

¼ Cup Cilantro Chopped

1 Jalapeño Minced Seeds removed

1. Prepare marinade. To a bowl large enough for the chicken add olive oil, mined garlic, lime juice, chili powder, cumin, paprika, salt and pepper. Stir to combine. Remove chicken from package and rinse. Place chicken in bowl. Flip chicken to coat with marinade. Marinade covered in fridge for 30 Minutes or longer while you cut the rest of the vegetable.

2. Pico de Gila - While the chicken is in the fridge cut all of the vegetable for the pico de gila and mix in a bowl. Place spoon in bowl and let sit at room temperature until dinner is ready. The tomatoes will have more flavor at room temperature.

3. Place taco shells and cast iron pan near stove. Slice avocado and place on small plate. Put Cheese in a bowl. Stack dinner plates, silverware and napkins near prep area.

4. Remove Chicken from fridge. Use a fork to pull it from the marinade and add it to a warm pan with 2 tablespoons of oil. Sauté chicken for about 10 minutes to cook completely, turning as necessary.

5. Remove Chicken from pan and place in a shallow bowl to shred. Using two forks on the chicken pull in opposite directions to shred the meat. Alternatively, you may cut it with a knife but the pulled edges will hold more flavor from the pico de gila.

6. Heat the taco shells in a very hot cast iron pan.  You may add a very small amount of

oil. Cook for 1 minute on each side.

7.   Place two taco shells on each plate and divide the chicken among the shells.  Top with

      pico de gila, avocado and cheese.  Serve with a wedge of lime.