Chicken Tacos

I made these chicken tacos while my kitchen was under construction and I was sans oven/stove. Luckily we had a griddle on loan from my girlfriend's parents, but the BBQ would have worked just as well. I made them for the most part in the traditional way as I found them in Mexico, with just a few ingredients and two corn tortillas. Remember, keep it simple and let the individual ingredients each have a solo in the act. First I cut up some breasts into thin strips and coated them with some dry seasonings - salt, chili peppers (or paprika), garlic and onion powder.

I threw them onto a lightly oiled hot griddle then added a bit of chopped onions and jalapeno. (Note: best to use a bland oil like canola unless you are looking for the flavor a specific oil to come through, be it olive, peanut, truffle or whatever.)

Meanwhile I prepared a sweet and tangy sauce of sour cream, cumin, cilantro, and pomegranate jelly (always s&p to taste). I wanted a hint of sweetness, but you could leave that out or substitute any jelly you have on hand. Jalapeno jelly would be perfect too. I happened to have homemade pomegranate jelly from my girlfriend and her mom. Lastly, for each taco grill two corn tortillas then plate with sauce, chicken, freshly chopped onions and peppers, and finish with a dollop of sauce and more fresh cilantro.

• Chicken breasts
• Onion
• Jalapeno pepper
• Cilantro
• Salt and pepper
• Dried chili peppers (or paprika)
• Garlic
• Onion powder
• Vegetable oil
• Sour cream
• Cumin
• Pomegranate jelly