Spices:

• Chili powder
• Cayanne powder
• Mortons blue salt cylinder
• Black pepper grinder
• Briannas Special Request Santa Fe Blend dressing
• Olive oil

Ingredients:

• my Green Onion Salsa (1 batch is enough salsa for 6-8 tacos)
• chicken breast meat; 1lb makes 6-8 tacos
• 6" corn tortillas (i used "El Aguila" pack of 12), use 2 tortillas per taco
• 1-2 large shallots per lb chicken
• 1 lime (garnish)
• fresh cilantro (can reuse from the salsa, garnish)

Chopping and Prep (15 mins):

1. Preheat an oven to 400'F, to let prepared tacos warm while you're preparing others
2. Place a baking dish or cookie sheet into the warm oven, lined with foil (tacos are messy)
3. Place all of the tortillas (you need 12 for 6 tacos) into the oven to warm
4. Prepare the green onion salsa, and set aside
5. Finely mince the shallots
6. Quarter the lime, and set aside (garnish)
7. Select and wash 6 sprigs of fresh cilantro, and set aside (garnish)
8. Chop the chicken breasts into small cubes or strips, 1/4" thick
9. Spread the chicken out to 1 layer deep on cutting board
10. Salt the chicken evenly
11. Grind a few turns of black pepper over the chicken
12. Add a liberal dusting of chili powder over all of the chicken
13. Pour an even coating of the Briannas dressing over the chicken, about 1/4 cup
14. Drizzle the chicken with a bit of olive oil

Cooking (10 mins):

1. Place an empty 12" flat frying pan over medium-high heat.  You will use this pan to heat the tacos.  If you don't have a 12" pan you will only be able to grill one of the tacos at a time, which will be slow.
2. Add about 1tbsp of olive oil to a second pan over medium-high heat.
3. Once the oil runs easily, coat the bottom of the pan, and then toss in the minced shallots.
4. Sautee briefly to soften, about 1 minute
5. Add the chopped chicken to the shallots and mix
6. Saute until the chicken is cooked, about 2 minutes. it will be quick since the chicken is finely diced
7. Remove the chicken from heat
8. Place two corn tortillas into the empty 12" pan over medium-high heat.  The two tortillas should be stacked one on top of the other, but about 1 inch offset.  This is one taco.  If you have room for a second taco, put a second pair of tortilla's into the pan.
9. Spoon 2-3oz of chicken (3 tbsp, roughly) into the center of each tortilla
10. Spoon 1-2tbsp of the salsa on top of the chicken on each taco
11. Heat the tacos for 1-2 minutes to warm the tortillas.  Use a spatula to shift the tortillas in the pan to ensure that they're not sticking--- as long as they stay dry, they shouldn't stick.
12. Once the tortillas are thoroughly heated, transfer them to the oven
13. Once all the tacos are made, remove from the oven and plate with 1 sprig of cilantro per taco, and a lime wedge on each plate.