Wine Pairing: Tempranillo Tinto by Heredad Graula 2017 and avocado tacos

For the Chicken

• 1 pound chicken breasts cut into bite size pieces
• 2 tbsp olive oil
• 2 clove garlic crushed or minced
• 1 tbsp chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder
• 1/4 teaspoon kosher salt
• 1 tbsp olive oil
• squeeze of lime optional

cilantro lime sauce

• 1/2 cup sour cream or Greek Yogurt or Mayo
• 1/4 cup cilantro
• 1 clove garlic
• 1 teaspoon lime juice
• salt and pepper to taste

To Assemble

• 2 avocados, sliced
• 6-8 small tortillas corn or flour

To Make Chicken

1. Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.

2. To cook: Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional).

To Make the Cilantro Lime Sauce

1. Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy.

To Assemble:

1. Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce.

Let’s taste!