He Cooks: Spicy Chicken Tacos

I've started experimenting a lot more, and this was one of those that really turned out. While granted we used this for a base for chicken tacos, it would work great in quesadillas, taco salads and quite a few other things.

Time: 15 minutes
Serves: 2

Ingredients:

Taco Base:

• 2 chicken breasts, chunked into 1 inch squares
• 1/4th cup flour
• 1/8th cup corn starch
• 3 teaspoons chili powder
• 1 teaspoon pepper
• 1 tablespoon olive oil

Homeade Taco Shells:

• 2 tablespoons olive oil
• tortillas

Taco fixings:

I shouldn't have to tell you what you want in your tacos, but we put:

• Lettuce
• Chopped Tomato
• Sour Cream

Directions:

1. Mix the flour, corn starch, chili powder, pepper together into a cup for sprinkling on the chicken
2. Begin saute the chopped chicken in the olive oil until there is no pink showing on medium. While sauteing sprinkle the mix onto the chicken. (I have to individually turn over the chicken pieces)
3. Finish sauteing the chicken.

In a separate pan,
1. Put the olive oil into the pan and let it heat a bit.
2. Using a pair of tongs, or very carefully with a fork dip the tortillas into the olive oil and let them fry for a bit.
3. Before they get hard and crispy, fold the tortilla with a fork in half.
4. Fry both sides.
5. Take the finished pieces out and let sit on a paper towel to get the excess oil off.

Stuff with Tacoy goodness.