2 large chicken breasts
Soft shell tortillas
Salt and pepper (to taste)
2 tbsp sweet paprika
1/2 tsp cumin
1 tsp garlic powder
Pico de gallo/salsa
Kemps® Mexican Style Sour Cream
Cut the chicken into small cubes.
Combine the spices and toss the chicken in spice blend until well coated.
Drizzle a pan with olive oil and preheat.
Add chicken to pan, cooking for about 10 minutes or until cooked through.
Assemble the tacos with chicken, pico de gallo, guacamole, and top with Kemps Mexican Style Sour Cream.