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Instructions |
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Heat two pans on medium high heat. Coat chicken in one bowl with EVOO and chicken spice mix. Coat vegetables in another bowl the same way.
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Add EVOO and butter to one pan. Add chicken and let set for several minutes to get a nice crust. Add EVOO and butter to second pan and vegetables. Cook both until done and let rest.
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Warm tortillas in pan drippins from chicken pan. Slice chicken in long strips. Place back in vegetable pan along with vegetables. Taste and add salt as necessary. Add cilantro.
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Serve all together with salsa and guacamole.
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Originally Submitted
10/19/2011
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