• chicken breasts
• ½ lime
• flour tortillas

• Taco Seasoning
• 1 T chili powder
• ¼ t garlic powder
• ¼ t onion powder
• ¼ t crushed red pepper flakes
• ¼ t dried oregano
• ½ t paprika
• 1 ½ t ground cumin
• 1 t sea salt
• 1 t black pepper

• Black Bean and Corn Mix
• 15 oz can black beans
• 8-¼ oz can whole yellow corn
• ¼ c of water
• a splash of chicken stock
• ½ t taco seasoning

First things first. Mix all of your taco seasoning ingredients together in a small mixing bowl.

Place chicken in a shallow bowl. Squeeze the lime juice over the chicken and turn to coat, sprinkle with taco seasoning, cover and set in the refrigerator for at least a half hour.

Dump the black beans and corn into a small skillet and add the water, chicken stock, and taco seasoning. Turn the heat on a very low setting and let the mixture cook to reduce while you finish your tacos.

Toss a large skillet on the stovetop on medium heat and add enough oil to fill ½ inch deep.

Sprinkle your tortillas lightly with water, wrap them in aluminum foil, and place them along with your plates in the oven to warm.

Toss the chicken in the skillet on medium low and cook for a couple of minutes on each side. Now pull it out onto a cutting board, slice thinly, sprinkle with more taco seasoning, and place back in the skillet to finish cooking. I like my chicken well done, but not tough, so go easy on the heat here.

Preparation time: 20 minutes
Cooking time: 15 minutes

The Redneck Gourmet