Trader Joes Baby Bell Spicy Chicken Tacos

Adam and I love tacos, especially chicken and fish ones. This recipe can be made in the exact same way with either meat you choose. I shop at Trader Joes because there is always parking and the food is good and affordable. :) BUT, I have experienced several times not being able to find everything I need at TJ and have to make a run by Safeway, which I hate doing for so many reasons. (Crowded & corporate for example). So, I googled "Trader Joes Recipes" and I found the perfect website: Trader Joes Fan. We have made a plethora of dishes from this website and the absolute best part, is that every single ingredient you will find at Traders. If you don't have a TJ in your state, you will still be able to find everything you need, but for our purposes, this will be strictly a Trader Joes recipe.

What you'll need:

-corn tortillas

-canola oil

-TJ super sweet baby bell peppers

-TJ greek plain (whole) yogurt

-TJ chili pepper sauce

-TJ english farmhouse cheddar cheese

-boneless chicken breasts

-fresh or dried cilantro

-Seasoning for chicken: paprika, sea salt, pepper, garlic powder, cumin

We cook a few breasts at once and keep some for leftovers to use again later in the week. (Quick and easy for the working couple!)

1. Put chicken on plate, dust lightly with all seasonings except salt (will dry out chicken) and garlic powder. Preheat oven to 350, then on stove, place chicken in medium/hot pan for 2-3 minutes on each side with a small amount of olive oil. Place in glass casserole dish or metal backing pan (on foil for easy clean-up), bake 7 minutes, add 1 cup water to pan (this is an amazing trick to keep chicken from drying out!), turn oven off and let cook for another 5-7 minutes. Be sure there's no pink water coming out of any of the chicken breasts, cut into it and check the center (or use a meat thermometer to make sure internal temp reaches 165). **Sounds like a lot of steps but there is nothing worse than dry, hard to chew chicken!**

2. Cut chicken into tiny chunks, place in bowl, season with garlic powder and sea salt and set aside

3. In separate bowl, mix about 2/3 cup Greek yogurt with 1 tbsp chili sauce. (I guess on these measurements and just look at the color of how spicy we want it), stir, set aside.

4. Put a generous amount of canola oil in medium heated pan. Place corn tortilla until slightly browned, flip over until slightly browned (less than a minute on each side usually). Remove from pan and fold in half immediately while placing on paper towel to absorb excess oil and to let dry. You can slightly season tortillas with garlic powder right after cooking if you'd like. (we are garlic lovers;) Set aside.

5. Chop baby bells into little pieces, chop or sprinkle cilantro and grate cheddar cheese.

6. Add all of your ingredients into shell and EAT! We have been putting the "Chipotle" (yogurt/chili sauce) mixture into the taco shell first, and then again on top of all the ingredients. The sauce is also a lot healthier than sour cream ;) You can definitely add cabbage, avocado, or any other ingredients you please. Enjoy!