Soft Chicken Tacos

We are sweltering here in Vancouver in the midst of a heat wave. And no one has air conditioning, and fans are hard to come by. So how do you beat the heat? Head down to the ocean for a quick dip after work, and then cook up some spicy Mexican food. Is it working? I don't know, but it sure tasted good!

Reebs Chicken Tacos
- 1 chicken breast, bone in skin on
- 1/2 cup salsa
- plum tomato, chopped
- juice from quarter of lime
- 4-5 pickeled, chopped jalapeno's (more or less depending on your tastes)
- 1 tsp cumin
- soft taco shellsFixings
- guacamole (2 avocado's, mashed, juice of quarter of lime, chopped tomato, 2-3 chopped jalapeno's, salt and pepper, all mixed together)
- salsa
- sour cream
- refried beans
- cheese

Preheat oven to 350, place chicken breast on baking sheet. Rub skin with olive oil. Sprinkle with salt and pepper. Roast for 40 minutes or until cooked through. Once chicken has cooled enough to handle, remove skin, and then shred meat. (You could also use a rotisserie chicken to save time).

Heat olive oil in a pan, add chicken, cumin, lime juice, jalapeno's, tomato and salsa. Stir and heat through.

Put everything out to make your own soft tacos.


If possible try and find authentic soft taco shells, it really makes a difference. I bought mine at this European Deli in my neighborhood, but I have seen them at Safeway as well.

Enjoy!!!
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