Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, March 31, 2016

BBQ Chicken Tacos with Corn & Avocado Salsa

Do you ever make something for dinner and before you have time to turn around, it’s almost all gone? Yeah? Me too!!! Like this! Crazy how fast this disappeared. I had a couple, IT Guy had a few and #1 Son and his wife each had a some.....POOF! Gone! We did have a little of the salsa left over which I promptly finished off with some tortilla chips. But seriously. Guys. So good! I know the pictures make it look like there’s a lot of ingredients...but really it’s bad. Things thrown together here and there and you’re done. Make this. Make it soon!

BBQ Chicken Tacos with 
Corn & Avocado Salsa

For the tacos:
3 chicken breasts
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup BBQ sauce
1 box taco shells
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
Place chicken breasts on baking sheet and drizzle with olive oil, coating both sides.
In a small bowl, combine the garlic powder, chili powder, onion salt, salt and pepper.
Sprinkle over both sides of the chicken.
Bake for 30 minutes or until done.
Baste chicken with BBQ sauce and place under the broiler for 3 - 5 minutes, watching closely so it doesn’t burn.
Remove from the oven and allow to stand for a couple of minutes.
Heat taco shells according to box directions.
Slice chicken and place inside taco shells.
Top with salsa.

Avocado Corn Salsa
1 10-ounce bag frozen corn ~ cooked (I used the “steam in a bag kind”)
1 red bell pepper ~ seeded and diced
2 avocados ~ diced
1/4 cup cilantro
1 small red onion ~ diced
1 clove garlic ~ minced
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon sugar
1/4 cup white wine vinegar
1/4 cup lime juice
3 tablespoons olive oil
Salt and pepper to taste
Combine cooked corn, bell pepper, avocado, onion and cilantro in a medium bowl.
In a small bowl, whisk together the garlic, cumin, red pepper flakes, sugar, vinegar, lime juice, olive oil and salt and pepper.
Pour dressing over corn mixture and toss to coat.
Serve with tacos.

Okay....so I forgot the red onion and the sugar but everything else is here!

Combine the garlic powder, chili powder, onion salt, salt and pepper. Sprinkle over the chicken breasts.

Bake the chicken then baste with the bbq sauce and broil for a few minutes.

Mix together the corn, cilantro, bell pepper, avocado and onion.

Whisk together the garlic, cumin, red 
pepper flakes, sugar, vinegar, lime juice, 
olive oil and salt and pepper.
Pour the dressing over 
the veggies. Stir to coat.

Slice the chicken and place inside the taco shells then top with the salsa!


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