Mayan inspired Fiery Chicken Tacos.

Surprisingly this is a simple recipe just behind the additional ones. I think the hardest allocation is to find the best ingredients as a result you can enjoy the appetizing Mayan inspired Fiery Chicken Tacos for your lunch with your friends or family. You can have Mayan inspired Fiery Chicken Tacos using 34 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mayan inspired Fiery Chicken Tacos

It's 2 cups of white rice.
It's 1/4 cup of chopped cilantro (for rice).
It's 1 tablespoon of lime juice (for rice).
You need 1 can of black beans.
You need 3 of avocados.
Prepare 1/2 cup of chopped cilantro (for guac).
You need 1 of Serrano pepper (for guac).
It's 1 of Roma tomato (for guac).
You need 1 teaspoon of fresh minced garlic (for guac).
Prepare 1 teaspoon of salt (for guac).
Prepare 1/2 teaspoon of black pepper (for guac).
Prepare 1/4 of of green pepper (for guac).
Prepare 1/4 of of onion chopped (for guac).
Prepare 2 of boneless skinless chicken breast.
You need 2 teaspoons of freshly diced garlic (for rub).
It's 1 teaspoon of dill weed (for rub).
You need 2 teaspoons of salt (for rub).
It's 1 tablespoon of freshly chopped cilantro (for rub).
You need 1/2 teaspoon of ancho chili pepper (for rub).
It's 1/2 teaspoon of chipotle flakes (for rub).
It's 1/2 teaspoon of cayenne pepper (for rub).
You need 1/2 teaspoon of chili pepper (for rub).
It's 1/2 teaspoon of black pepper (for rub).
It's 1/2 teaspoon of sugar (for rub).
Prepare 5 of Roma tomatoes (for salsa).
It's 3/4 of of white onion chopped (for salsa).
Prepare 1 of finely diced Serrano pepper (for salsa).
Prepare 1/2 of of green pepper chopped (for salsa).
It's 1/3 cup of freshly chopped cilantro (for salsa).
Prepare 2 teaspoons of freshly minced garlic (for salsa).
Prepare 2 teaspoons of lime juice (for salsa).
It's 1/4 cup of frozen corn (for salsa).
You need 1/4 of finely chopped cucumber (for salsa).
It's 1 bag of small taco size flour tortillas.

Mayan inspired Fiery Chicken Tacos step by step

First: Prepare spices for dry rub in small mixing bowl and preheat grill to 350°-400°. If needed thaw chicken breasts, then spread dry rub evenly on both sides of breasts. Grill chicken until center reaches 165° and outside is slightly blackened. (About 15-20mins).
Next chop and prepare veggies for both salsa and guacamole in separate dishes to make it easy to mix later. NOTE: wait to cut and spoon out avocado until you are ready to mix guacamole ingredients together..
For salsa: Freeze tomatoes for a couple minutes to firm them up to avoid squashing them. Add tomatoes, onions, peppers, garlic, cilantro, corn and cucumber to small mixing bowl and gently combine. Then add salt and lime juice and gently mix in..
For guacamole: Cut open and discard pit of avocado. Spoon out interior and mash with fork till mostly smooth. (I prefer a few chunks of avocado.) Then mix in cilantro, onion, garlic, tomato, and pepper together in bowl. Add salt, lime juice and black pepper and mix. Put a lid or cellophane on top of bowl and then refrigerate until ready to serve..
Once chicken is complete, remove from grill and let rest for 5 minutes, then slice into strips..
Serve together or separately with chips! I like serving then as tacos with a little cheese and sour cream, but that is entirely up to you. Enjoy!.
P.S. for a little kick add some habanero pepper sauce! Remember a little habanero goes a long way!.

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