Mexican Chicken Tacos

INGREDIENTS

Mexican Chicken Tacos

• 400g pack  The Meat Club chicken breast
• 2 Tbs olive oil
• 2 tsp white wine vinegar
• 2 tsp chilli powder
• 1.5 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 2 limes, juiced

For the Tacos

• Corn tortilla
• Pico de Gallo
• 1 tomato, diced
• 1 onion, finely chopped
• 1 Jalapeno pepper, chopped
• 2 sprigs of cilantro, chopped
• 1 green onion, chopped
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Pomegranate (optional)

Roasted corn salsa

• 1 ear of corn roasted and shucked
• 1 Tbs Sour Cream
• Salt & pepper

PREPARATION

• Marinate the chicken with all the ingredients for 30 minutes to 24 hours
• Heat a large non-stick skillet to medium-high heat and cook the marinated chicken for 5 minutes per side. Set aside chicken to rest for 5 minutes.
• Mix together the ingredients for the pico de Gallo
• Warm up corn tortillas in the microwave
• Dice the chicken
• Construct the tacos layering chicken, pico de Gallo and corn salsa on top of each corn tortilla