Chicken Tacos with Crispy Tortilla Shells
½ Pound boneless skinless chicken breast
2 Flour tortillas
1 Tablespoons chili powder
1 Teaspoon salt
1 Teaspoon sugar
¼ Cup minced onion
1 Tablespoon butter to brown chicken
2 Tablespoon oil to crisp the tortillas
(Refer to Step By Step Chef recipes for pico de gallo, cilantro onion relish, and guacamole to serve as toppings)
Mince the onion. Dice the chicken. Carefully light your propane stove. Put the frying pan on the burner. Coat the bottom of the pan with butter and add the onions. Place over medium heat. Add the chicken. Should take fifteen minutes total to brown the chicken. At the 10 minute mark, stir in chili powder, salt and sugar and brown for five more minutes. Remove pan from stove.
The chicken can be served on a warmed tortilla. If you want to crisp the tortilla shells, place the frying pan over medium heat, add a tablespoon of oil, place the tortilla in the oil, coat both sides. The tortilla will puff up, brown and crisp. Turn frequently with tongs and don’t leave unattended. When it’s browned on both side, fold it over to give it a taco shell shape. Turn off stove. Fill tortilla shell with chicken and toppings.
Note: Rinse hands with soapy water when working with chicken.