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Spicy Chicken Tacos!

Updated: Aug 16, 2021

Who doesn’t love a great taco?! My wife is from Australia and has become an absolute fan of American food. What can I say? She loves the FLAVOR! Tacos are something she enjoyed with her family grow- ing up. Australians love to cook on the grill and to fellowship with family. In many cases, tacos also play a frequent part in that fellowship at least once a week. Growing up I didn’t each many tacos, but being married to a taco lover, I had to find a happy medium. I set out on a journey at the local market to find some ingredients I knew she’d love, and I fused it together with something I’d enjoy more often. My version of a spicy chicken taco was born! She’s in love with this recipe. The spice in this taco mixed with fresh vegetables provides a fresh kind of heat you’d want to enjoy time and time again. The taco that the taco wants to eat!

Here's what you will need

1 chicken breast Salt (season to taste) Pepper (season to taste) 1 tsp onion powder 2 tsp mesquite dry rub seasoning 3 Tbsp vegetable oil or canola oil 1 Tbsp butter 2 Tbsp hot sauce 4 Tbsp General Tsos sauce (pre-made or store brought) or (barbecue sauce) 1 tsp paprika 5 small corn tortillas 1 small red sweet pepper 1 small yellow sweet pepper 1 small orange sweet pepper 1/2 cup diced spring onion 1/2 cup spinach leaves 5 mini grape tomatoes (halved) 1 tsp minced garlic

Here’s how to do it:

STEP 1 - Season both sides of chicken with a combined mixture of salt, pepper, onion powder and mesquite dry rub seasoning. Let sit for 5 minutes. Heat 2 tablespoons of oil in a small pan over medium heat. When the oil is hot, heat 1 teaspoon of garlic for 20 seconds, add chicken breast to the pan. Cook chicken breast for 5 minutes. Flip breast over, add a tablespoon of butter to the skillet and continue cooking for 5 minutes or until internal temperature reaches 165° F (cooking times vary upon thick- ness of breasts). Transfer to cutting board and let sit.

STEP 2 - In a small sauce pan over medium temperature, heat 1 tablespoon of oil. Add hot sauce, General Tsos (or barbecue) sauce and 1 teaspoon of mesquite seasoning and paprika. Mix together and add in diced chicken pieces. Once chicken is coated in the glaze, simmer for 5 minutes on low heat (turning at least once).

STEP 3 - Meanwhile, place the tortillas in a dry stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs.

STEP 4 - Once the tortillas are finished, in the same skillet, heat 1 teaspoon of olive oil and heat the red, yellow and orange pepper strips for about 1 minute and then remove from heat. Lay the tortillas on a plate and prepare in the following order. Tortilla, 2 to 4 spinach leaves, 4 halved tomatoes, chicken with sauce, peppers, green onions and fresh squeezed lime juice. SOOO GOOD, ENJOY!!

See more at:

TikTok: @DrFlavor | Instagram @hesgotflavor

Enjoyed this recipe? Order the He's Got Flavor Cookbook in the shop section of this website or on

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Agatha Porter
Agatha Porter
Nov 18, 2021

Can you share the receipe for the lobster tail skewers? I purchased your book but it’s not in there?


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