Roasted Garlic Chicken Tacos

Tacos are a weekly dish around the house, and sometimes it can be a little tedious to come up with new recipes to keep things fresh.  Switching up the infused oil that I use goes a long way, and our Roasted Garlic Grapeseed Oil is a great substitute for my go to Fresh Jalapeño Oil.  This is a quick and tasty dish, and can easily be modified to fit your favorite spices.

Ingredients:
1 lb - chicken breast
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/4 - medium onion
To taste - salt and black pepper
1/4 cup - fresh or frozen corn kernels (roasted preferred)
2 - medium avocados
1/4 tsp - cumin
6-8 - tortillas
As needed - vegetable oil

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat.  Lightly drizzle the chicken breast with vegetable oil and generously season with salt and black pepper.  Place into the pan and cook, turning often.  If the chicken is cooking too quickly reduce the heat, and if it is cooking slowly increase the heat.  Add the corn to the pan when the chicken is nearly cooked through. Cook until the internal temperature reaches 165ºF, and then remove from the heat and allow to sit for 5 minutes.

2.  Finely chop the onion and place into a large mixing bowl.

3.  Chop the chicken into 1/2" x 1/2" pieces and add to the large mixing bowl.  Add the onion, cumin, and Pastamore Roasted Garlic Grapeseed Oil.  Lightly fold the ingredients together until the chicken is even coated.  Season to taste with salt and black pepper.

4.  Heat the tortillas as desired.  Cut the avocados in half and remove the seed.  Score with a knife, cutting the avocado into 1/2" x 1/2" pieces.  Add the garlic chicken to the tortilla and top with the avocado.