Chicken Tacos with Thai Peach Salsa
Yum! I'm making this.
2 Chicken Breasts skinless
Mexican Spice seasoning
Wozz! Thai Peach and Basil Salsa
1/2 cup Bean Sprouts
4 sprigs Thai Basil Leaves picked (regulars basil is fine)
Marinade chicken breads with your favorite Mexican spice rub & juice of 1 lime.
(a blend of 2tbs paprika, 1tbs cumin, 1/2tbs garlic powder, 1tsp chilli powder and pinch of salt is all I used)
Allow to marinade for a few hours in the fridge if you can, but 20 minutes will do. For very large thick breasts I would butterfly them by cutting them in half.
On a very hot grill, place breasts of chicken and grill both sides for 3 minutes. Move to a cooler part of the grill and allow to cook through.
Remove from grill and slice into even strips. Toss strips with bean sprouts and picked Thai Basil leaves.
Serve with warm flour tortillas and finish each taco with a tablespoon of Wozz! Thai Peach and Basil Salsa