Chicken Tacos

Boil chicken breasts until white throughout; you can cut them open to check for pinkness.

Ponder why, if your city is at sea level, does it take so long for water to boil?

When the chicken is done, shred it with two forks.

Pour some vegetable oil in a frying pan, and add the chicken. Toss in the spices. Cook until the chicken takes on the color of the spices.*

For the spices: I actually just take the jars and give it a couple good shakes! I use about equal amounts of seasoned salt and lemon pepper, less cumin, and a good amount of garlic. And a few shakes of chili powder. But just make the cumin the least ingredient. Add the spices, flip the chicken, and spice again.

Add to tortillas (or crunchy shells, if that floats your boat), dress as you wish with guacamole, sour cream, salsa, etc.

Incidentally, I can go down to the Mexican take-out joint and get a little tub of guacamole for $3. If I want to make it fresh, I’d have to pay around $8.

* The one time I used cayenne rather than chili powder, it wasn’t nearly as tasty.