• 1 - 8 oz. Chicken Breast
  • Chopped Cilantro
  • Shredded Cabbage or Iceberg Lettuce (your preference)
  • 1/4 Chopped Red Onion
  • 4 Yellow Corn Torillas
  • Tapatio Hot Sauce
  • Shredded Cheese (cheese of your choice)
  • 1 small Avocado, halved, pitted and sliced. 


  1. Preheat oven to 450 degrees F. Line a baking pan with non-stick foil.
  2. Season both sides of the chicken breast with the paprika, chili powder, garlic powder and salt.  Cook chicken breast for 10 minutes, then flip and cook for another 10-12 minutes.  Be sure to check the temperature and see if it is cooked to at least 165 degrees Fahrenheit or check to see if they are no uncooked parts in the center.
  3. Place Corn Tortilas in oven at 450 degrees F for 1-2 minutes. Not too long or they'll harden too much and break. 
  4. Shred chicken with two forks on small side plate. 
  5. Place Corn tortillas on dinner plate with shredded chicken on top and dress tacos to your preference with the cabbage/lettuce, cilantro, shredded cheese, red onions and avocado slices, with hot sauce on top. 
  6. Enjoy!

Makes 2 Servings!