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Ingredients requirements of Mayan inspired Fiery Chicken Tacos:

1. Give 2 cups - white rice
2. You need 1/4 cup - chopped cilantro (for rice)
3. Take 1 tablespoon for lime juice (for rice)
4. Prepare 1 can for black beans
5. Take 3 of avocados
6. Take 1/2 cup - chopped cilantro (for guac)
7. Prepare 1 Serrano pepper (for guac)
8. Get 1 of Roma tomato (for guac)
9. Give 1 teaspoon fresh minced garlic (for guac)
10. You need 1 teaspoon for salt (for guac)
11. Provide 1/2 teaspoon for black pepper (for guac)
12. Make ready 1/4 - of green pepper (for guac)
13. Prepare 1/4 of of onion chopped (for guac)
14. Need 2 boneless skinless chicken breast
15. Take 2 teaspoons for freshly diced garlic (for rub)
16. Get 1 teaspoon for dill weed (for rub)
17. Make ready 2 teaspoons of salt (for rub)
18. Provide 1 tablespoon of freshly chopped cilantro (for rub)
19. Provide 1/2 teaspoon ancho chili pepper (for rub)
20. Get 1/2 teaspoon of chipotle flakes (for rub)
21. Take 1/2 teaspoon - cayenne pepper (for rub)
22. Prepare 1/2 teaspoon chili pepper (for rub)
23. You need 1/2 teaspoon for black pepper (for rub)
24. You need 1/2 teaspoon sugar (for rub)
25. Give 5 of Roma tomatoes (for salsa)
26. Get 3/4 for of white onion chopped (for salsa)
27. Prepare 1 of finely diced Serrano pepper (for salsa)
28. Provide 1/2 for of green pepper chopped (for salsa)
29. Prepare 1/3 cup of freshly chopped cilantro (for salsa)
30. Require 2 teaspoons for freshly minced garlic (for salsa)
31. Make ready 2 teaspoons - lime juice (for salsa)
32. Provide 1/4 cup - frozen corn (for salsa)
33. Require 1/4 for finely chopped cucumber (for salsa)
34. Prepare 1 bag small taco size flour tortillas

Mayan inspired Fiery Chicken Tacos how to cook:

1. First: Prepare spices for dry rub in small mixing bowl and preheat grill to 350°-400°. If needed thaw chicken breasts, then spread dry rub evenly on both sides of breasts. Grill chicken until center reaches 165° and outside is slightly blackened. (About 15-20mins)
2. Next chop and prepare veggies for both salsa and guacamole in separate dishes to make it easy to mix later. NOTE: wait to cut and spoon out avocado until you are ready to mix guacamole ingredients together.
3. For salsa: Freeze tomatoes for a couple minutes to firm them up to avoid squashing them. Add tomatoes, onions, peppers, garlic, cilantro, corn and cucumber to small mixing bowl and gently combine. Then add salt and lime juice and gently mix in.
4. For guacamole: Cut open and discard pit of avocado. Spoon out interior and mash with fork till mostly smooth. (I prefer a few chunks of avocado.) Then mix in cilantro, onion, garlic, tomato, and pepper together in bowl. Add salt, lime juice and black pepper and mix. Put a lid or cellophane on top of bowl and then refrigerate until ready to serve.
5. Once chicken is complete, remove from grill and let rest for 5 minutes, then slice into strips.
6. Serve together or separately with chips! I like serving then as tacos with a little cheese and sour cream, but that is entirely up to you. Enjoy!
7. P.S. for a little kick add some habanero pepper sauce! Remember a little habanero goes a long way!

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