Hot n Spicy Chicken Soft Tacos
1 1/2 lb skinless, boneless chicken breasts
1 (cut in strips, no more than 1/4 wide)
1 whole med. size white onion, cut in, to strips or diced
2 tbsp red chile powder
1 tsp curry powder
1/2 tsp ground cumin (optional)
1 pressed garlic clove (or 3/4 tsp. garlic powder)
1 tsp salt (salt to taste if desired)
1 tsp lemon and pepper, or 1 tsp. grated, lemon peel (optional)
3/4 cup water (or wine)
2 tbsp olive oil
1 tbsp vegetable oil
Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes,
Lettuce, Onion, Salsa.
Preparation: In glass or stainless steel bowl combine all
ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices
over chicken, water should be completely absorbed, refrigerate for 1 hour. After
refrigeration add Olive oil, and stir until chicken is well coated with oil,
spice aromas will be noticeably lighter.
Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat.
Cover until water has separated from chicken, and is boiling. Leave uncovered,
on low heat, to simmer until almost all water has evaporated. Total cook time is
less than ten minutes, do not overcook.
Place prepared mixture in center of flour tortillas, add cheese and other
fillings as desired (suggestions above). Fold in half, or roll like burrito. Top
with beans or spanish rice.