Chicken Tacos

3 chicken breasts
¼ c. olive oil
3 cloves of garlic
1 t. salt
½ t. pepper
½ t. mesquite chicken spice
(or taco flavoring, or any spice mix of choice)
Dash of paprika
Slice chicken breasts at an angle about ¼ inch wide, place in bowl. Make sure you strain the liquid from the bowl, you can even use paper towel to press onto the chicken, absorbing the last of the liquid. Drizzle the olive oil over the chicken, mix thoroughly. Chop garlic and add to bowl, as well as all dry ingredients. Mix well. Cook in a large frying pan on med/high heat. Cook on one side until golden brown and flip or mix around, you will eventually want all sides of the chicken golden brown, about 10- 15 minutes. If the pan becomes too dry and chicken sticks, add a few more tablespoons of olive oil.

10-12 tortillas
4 tomatoes chopped
1 bunch of cilantro chopped
3 corn on the cob cooked and cut
1 ½ c. spinach leaves
2 cups shredded cheese
1 recipe of my guacamole

This should serve 5-6 people, about 2 tacos per person