HERDEZ® Guajillo Chile Chicken Tacos

This recipe originally called for lobster (which I imagine would be FANTASTIC) but I used chicken, since my hubby isn't a huge seafood-at-home fan, and these were AMAZING. The flavor of the Herdez sauce was absolutely perfect - just the right amount of flavor and heat. I loved the light crunch of the grilled tortilla with the melty cheese, warm filling, and cool toppings. I added a drizzle of sour cream which was mixed with some of the Herdez tomatilla sauce and the whole meal was fantastic! Definite keeper - I really preferred the flavor of the Guajillo Chile sauce to normal taco seasoning, it was fresh tasting and not at all salty. Kenneth said that the tacos were a little "hard to handle" since they were folded in half and then grilled, instead of wrapped up like a burrito which would have made it easier to keep all the toppings inside. I think either way of wrapping is fine - I didn't find them to be all that messy, no more so than usual for a taco! :)

HERDEZ® Guajillo Chile Chicken Tacos adapted from QHHUNTERS on AllRecipes

Ingredients
3 chicken breast halves (9-12 ounces of chicken)
1 TBS olive oil
Salt and ground black pepper to taste
1/4 cup HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
1 medium tomato, diced
4 flour tortillas, 8" size
1/2 cup shredded Colby-Jack cheese
1 small Hass avocado, sliced or diced
1/2 cup shredded lettuce

Directions

1. Heat 1 TBS olive oil in a large non-stick skillet over medium-high heat. Meanwhile, dice the chicken into small, bite sized pieces. Add chicken to hot skillet and sprinkle with salt and pepper; cook for about 10 minutes or until no longer pink in the middle and lightly browned. In a medium bowl, combine the Herdez cooking sauce, diced tomato, and the cooked chicken.
2. Lay out tortillas flat, on one half of each tortilla add 1/4 of the cheese and then 1/4 of the chicken mixture. Fold over the tops and gently place on a pre-heated indoor grill pan; grill until tortilla is lightly browned on each side and cheese is melted, about 1 minute per side.
3. Garnish with avocado slices, lettuce, additional chopped tomatoes, and sour cream if desired.