Pan Fried Chicken Tacos!

2 skinless,boneless chicken breasts
1 cup monterey jack cheese
1cup thinly shreaded lettuce
1/2 cup sour cream
6 corn tortillas
4 tbsp of canola oil
1/2cup of pico de gallo
1tsp of ground cummin


Heat 2 tbsp oil in skillet medium to a little below medium. Salt and pepper the chicken breasts generously. Place in skillet and brown on both sides to doneness. take out of skillet and let rest and cool. Shread with two forks.
Place in bowl and sprinkle in the cummin then mix.


Heat 2 tbsp oil in skillet medium to a little below medium. place 3 corn tortillas in skillet and cook for a few minutes and then turn over. In order to fit all 3, the tortillas may have to creep up the sides of the skillet; this is fine, as this will already start the taco shaping of the tortillas. Put a small handful of the chicken in the middle of each tortilla. Cover the chicken with a small
handful of the cheese and let melt. add some lettuce, sour scream, pico, and hot sauce if desired. Now, fold over the tortillas in half (like a taco) and let finish for a minute. Use a spatchula to hold the top half down if needed. Repeat
for the 2nd batch! If served imediately the cold goodies inside should still be crisp and cold while the taco, cheese, and chicken are hot and crisp.

This should serve 2 people. Add some rice and beans to make a complete meal.