With a little pre-prep, Chicken tacos with fresh Pico de Gallo is a quick, tasty dinner that comes together in no time at all.  It would also be lovely with fresh cod.  The amounts here can certainly be doubled to feed a bigger group.  You can also used store bought taco seasoning, this one below gave extra special flavours with the chipotle chili powder and smoked paprika.

Here we used corn tacos, but any tortilla can work nicely too.

Taco Seasoning mix:

1 Tblsp. chili powder, garlic powder

1 1/4 tsp. cumin

1/4 tsp. chipotle chili powder

1/2 tsp. smoked paprika

Mix all the ingredients in a small bowl and set aside.

1 lb. chicken breast or tenders cut into small 1 inch pieces

salt to taste

2 Tblsp. Extra Virgin Olive oil

1 Tblsp. Taco Seasoning mix - sprinkle over the chicken toss well to coat, and refrigerate 1 - 2 hrs.

Pico de Gallo:

1/4 cup finely chopped red onion

1 large roma tomato, finely chopped

1/4 of a large green pepper finely chopped (can used jalapeno included if you want extra heat)

handful of chopped cilantro

juice of 1 lime

Chipotle Chili Sauce:

2 Tblsp. Mayonnaise

1 Tblsp. plain yogurt

1/8 tsp. Chipotle Chili

Additional toppings:

chopped avocado, chopped lettuce, grated cheddar cheese

Add all of the Pico de Gallo ingredients to a bowl, mix well and refrigerate - at least 2 hrs. ahead of time.

Mix chipotle chili sauce ingredients in a bowl, and keep in refrigerator till needed.

Add 1 Tblsp. of the taco seasoning to the chicken tossing well to coat, and refrigerate 1-2 hours.

Heat up a pan with the EVOO on medium heat.  Preheat the oven to 350 degrees to warm up the taco shells for 10 minutes, or until heated through.

Add the chicken to the heated pan and cook through - about 8 minutes.

Add the chicken to your taco, followed by pico de gallo, cheddar cheese, lettuce, avocado and a drizzle of the Chipotle Chili sauce.