Roasted Red Pepper Chicken Tacos

Serves 4

Ingredients:

Directions:

1. Place chicken breasts and roasted red pepper vinaigrette together in a gallon size sealed plastic bag. Shake to coat evenly. Allow to marinate at least 30 minutes and up to overnight in the fridge.
2. While chicken is marinating, preheat a large sauté pan over medium high heat and add 2 tablespoons olive oil. Add diced poblanos, red onion, and 2 cloves of the garlic and sprinkle with salt and pepper. Sauté until translucent but not browned, about 5 to 7 minutes. Preheat grill to medium-high heat.
3. Cut avocados in half and twist to expose pit. Discard pit and scoop avocado pulp out with tablespoon. Place in medium bowl and mash with a fork, leaving in a few chunks for texture. Pour half the jar of Frontera Guacamole mix over avocados and add in 2 remaining minced garlic cloves, 1/4 cup chopped cilantro, and sprinkle with salt and pepper, to taste; set aside.
4. Grill chicken breasts on both sides until cooked through, to 160 degrees F, about ten minutes. Remove to platter or bowl and cover; rest 5 minutes. Dice chicken into small bite sized pieces. Add diced chicken and chicken juices to poblano/onion mixture in sauté pan and stir together with the rest of the chopped cilantro. Drizzle in a little extra olive oil if mixture is a bit dry. Season to taste with salt and pepper.
5. To assemble: place a warm tortilla on a plate, put 1 tablespoon of the guacamole down the middle, then 2 tablespoons of the chicken mixture, sprinkle with some Mexican blend shredded cheese, then the quartered grape tomatoes, and top with fresh salsa. Fold both sides into the middle. Repeat with the rest of the tortillas and serve each person two tacos.